f/At/u- 


^v^. 


J. 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


, 


Whose  registered  trade  mark  is  "AX    BILLY," 

Keeps  one  of  the  best  CASH  GROCERY  STORES 

in  California. 


He  Finest  Butter  in  He  State. 


=g,  ^ 


In   fact,   AX   BILLY 


0F 


If  you   AX    BILLY, 


You  get  the  BEST  and  Pay  LESS  for  it 

Than  some  other  fellow   would    charge.    They 
all  say  it  pays  to 


FRANK  E.  SMITH 


Silverware,  *  Spectacles,  *  Eyeglasses  *  and 
OPBRA    GLASSES. 


FINE  WATCH  REPAIRING  IN  ALL  ITS  BRANCHES. 


No.  98  South  First  Street,  San  Jose. 


QUICK*MEAL! 

LEADS  ALL  COMPETITION. 


yffHE  burners  of  the  "QuiCK  MEAL" 
^  Stoves  are  not  operated  by  a  Needle 
Valve,  but  by  a  "Switch  Valve," 
which,  when  closed,  shuts  off  the  gas- 
oline from  the  screw  threads  entirely, 
thereby  making  leaks  impossible.  But 
the  distinctive  feature  of  the  "  QUICK 
MEAL" — the  "taking  point"  which 
gives  it  the  advantnge  of  all  other 
stoves — will  never  be  changed — i.  e., 
the  simplicity  and  ease  with  which  it 
can  be  opened,  closed  and  regulated. 
There  are  no  thumb  screws  to  turn,  to 
burn  the  fingers  with  and  to  confuse  people.  The  patent  lever  valve  is  a 
"dead  open  and*  shut."  When  the  little  knob  is  pushed  over  to  the  word 
"Open,"  it  is  open,  and  when  it  is  pushed  to  the  word  "Closed,"  it  is  closed, 
and  no  mistake.  That  is  all  there  is  to  it.  No  one  can  use  it  wrong.  Our 
Patent  Safety  Tank  Attachment,  with  which  all  the  "  QUICK  MEAL"  are  fur- 
nished, has  been  so  improved  and  perfected  that  it  not  only  necessitates  the 
extinction  of  every  light,  but  no  burner  can  be  relit  before  the  "Filler  Cap" 
has  been  properly  closed.  The  fittings  and  finish  of  the  Stoves  are  of  the  best. 


The  Strong  Point  in  the  "QUICK  MEAL"  is  the  Simplicity 

of  the  Lever  Handles  -with  -which  the 

Stove  is  operated. 


AQKNT,  4— 


152  South  First  Street, 


JOSE. 


TEMPERANCE 


WRITTEN    BY 


IT/PS,    A*  lecFy    (§T,     C)rr)ifr); 


FOR    THE    BENEFIT   OF 


ALL  HOUSEKEEPERS. 


SECOND     EDITION. 


SAN   JOSE,  CAL.: 

MERCURY  BOOK  AND  JOB  PRINTING  OFFICE. 
1887. 


"All  things  that  are — both  great  and  small, 
One  glorious  author  formed  them  all. 
This  thought  may  all  repining  quell — 
What  serves  our  purpose,  serves  us  well," 


PRKKACK. 


"Up  with  the  temperance  banner! 

And  let  it  float  on  high! 

Our  sacred  watchword,  duty. 

Our  motto,  victory." 


A  Temperance  Cook  Book  is  one  of  the  great  necessities  of  tbe 
age.  There  should  be  nothing  in  our  eatables  to  awaken  the  ap- 
petite of  the  reformed,  and  we  certainly  want  nothing  to  cultivate 
a  taste  for  intoxicating  drinks  in  the  young.  With  this  view,  I 
bring  this,  my  second  volume  before  the  public,  as  a  guide  and 
assistant  to  all  housekeepers — not  claiming  superiority  over  the 
many  cook  books  already  in  the  market — only  so  far  as  liquor  and 
extravagance  is  concerned.  Most  of  the  cook  books  are  made  up 
of  recipes  to  expensive  for  common  cooking,  and  lack  explana- 
tions, which  the  housekeeper  sadly  needs  in  arranging  her  cook- 
ery. This  want  I  have  supplied  by  explaining  minutely  every 
recipe,  showing  just  how  all  the  ingredients  should  be  put  to- 
gether, and  have  adopted  measures  instead  of  weights  as  far  as  I 
could,  so  that  any  person  using  them  cannot  fail  to  cook  well  if 
the  rules  are  strictly  followed. 

Having  had  years  of  experience  in  cooking,  I  feel  competent 
to  offer  this  book  as  the  long-needed  help  to  housekeepers.  There 
are  many  valuable  recipes  in  it,  which  I  have  selected  and  tried 
with  good  results. 

In  submitting  this  work  to  the  judgment  of  the  public,  the 
writer  indulges  the  hope  that  the  protracted  labor  and  unremit- 
ting care  she  has  bestowed  upon  it  have  resulted  in  the  produc- 
tion of  a  cook  book  which  will  be  found  to  answer  the  purpose 
for  which  it  is  intended. 

SAN  JOSE,  CAL.,  May  1st,  1887. 


PRINTED   AT   THE 

MERCURY  STEAM  BOOK  AND   JOB    OFFICE, 
SAN   JOSE,    CAL. 


The  delicate  and  proper  blending  of  savors  is  the  chief  art  of 
good  soup  making.  There  is  no  dish,  perhaps,  which  comes  to  the 
table  that  gives  such  general  satisfaction  as  well  prepared  soup. 
Put  the  meat  into  cold  water,  and  let  it  heat  slowly.  This  dis- 
solves the  gelatine,  allows  the  albumen  to  distngage,  and  the 
scum  to  rise,  and  diffuses  the  savory  part  of  the  meat.  But  if  the 
soup  is  over  a  hot  fire  the  albumen  coagulates  and  hardens  the 
meat,  prevents  the  water  from  penetrating,  and  the  savory  part 
from  disengaging  itself.  Thus  the  broth  will  be  without  flavor, 
and  the  meat  tough.  Allow  about  two  tablespoonfuls  of  salt  to 
four  quarts  of  soup,  where  there  are  many  vegetables,  and  one 
and  a  half  where  there  are  few.  If  more  water  is  needed,  use 
boiling  water,  as  cold  or  lukewarm  spoils  the  soup.  Soup  should 
never  be  suffered  to  stand  in  any  vessel,  (tin,  copper  or  iron), 
to  get  cold,  but  if  not  to  be  used  at  once,  pour  it  off  while  hot  in- 
to  a  shallow,  well  glazed  earthen  dish.  It  should  be  strained 
before  putting  away.  Soup  is  much  better  to  be  allowed  to  cool, 
and  used  the  second  day,  as  then  all  grease  can  be  removed.  A 
shank  bone  should  be  well  cracked  (that  the  marrow  may  be 
extracted),  put  on  to  cook  in  cold  water,  allowing  a  full  quart 
for  every  pound  of  beef,  and  by  a  very  gradual  heat  come  to  a 
slow  simmer,  which  should  be  kept  up  for  five  or  six  hours.  Soup 
on  no  account  should  be  allowed  to  boil,  except  for  the  last  fifteen 
minutes,  to  cook  the  vegetables  in  finishing.  Do  not  add  the  salt 
until  the  meat  is  thoroughly  done,  as  it  has  a  tendency  to  harden 
the  fibers  and  restrain  the  flow  of  juices.  Thickened  soups  re- 
quire more  seasoning — nearly  double  the  quantity  used  for  thin 
soups.  Stock  made  from  meat  without  bone  or  gristle,  will  not 


6  SOUPS. 

jelly,  but  will  taste  very  much  like  good  beef  tea.  Never  boil 
vegetables  with  it,  as  they  will  cause  it  to  become  sour.  An  eco- 
nomical soup-stock  may  be  made  of  steak  or  roast  beef  bones, 
adding  a  piece  of  fresh  meat,  or  none  at  all,  and  allowing  it  to 
simmer  at  least  five  hours;  strain,  remove  all  the  fat  the  next  day, 
and  it  will  be  ready  for  use. 


BEEF  SOUP. 

Six  pounds  of  lean  beef.  The  shin  is  a  good  piece  for  this  pur- 
pose. Have  the  bone  well  cracked,  carefully  extracting  the  mar- 
row, every  bit  of  which  should  be  put  into  the  soup.  Six  quarts 
of  water.  The  stock  must  be  prepared  the  day  before  the  soup 
is  needed.  Put  the  beef,  bones  and  all  with  the  water,  in  a  close 
vessel  and  set  it  where  it  will  heat  gradually.  Let  it  boil  very 
slowly  for  six  hours  at  least,  only  uncovering  the  pot  once  in  a 
while  to  see  if  there  is  danger  of  the  water  sinking  too  rapidly. 
Should  this  be  the  case,  replenish  with  boiling  water,  taking  care 
not  to  put  in  too  much.  During  the  seventh  hour,  take  out  the 
meat  and  set  the  soup  away,  closely  covered,  until  next  morning. 
About  an  hour  before  dinner,  remove  the  cake  of  fat  from  the  sur- 
face of  the  stock,  set  the  soup  over  the  fire,  and  throw  in  a  little 
salt  to  bring  up  the  scum.  When  this  has  been  skimmed  off 
carefully,  put  in  your  vegetables.  These  should  be :  Two  carrots, 
three  turnips,  one-half  head  of  white  cabbage,  one  pint  of  green 
corn — or  dried  shaker  corn,  soaked  over  night,  one  head 
celery,  one  quart  to-natoes.  These  should  be  prepared  for  the 
soup  by  slicing  them  very  small,  and  stewing  them  in  barely 
enough  water  to  cover  them,  until  they  break  to  pieces.  Cook 
the  cabbage  by  itself  in  two  waters — throwing  the  first  awajr. 
The  only  exception  to  the  general  dissolution,  is  in  a  single  car- 
rot, which  should  likewise  be  cooked  alone  and  whole,  until  thor- 
oughly done,  and  set  aside  to  cool,  when  the  rest  of  the  vegeta- 
bles, with  the  water  in  which  they  were  boiled,  are  added  to  the 
soup.  Eeturn  the  pot  to  the  fire  with  the  vegetables  and  stock, 
and  boil  slowly  for  half  an  hour  from  the  time  ebullition  actually 
begins.  Strain,  without  pressing,  only  shaking  and  lightly  stir- 
ring the  contents  of  the  colander.  The  vegetables  having  been 


SOUPS.  7 

added  with  all  their  juices  already  cooked,  much  boiling  and 
squeezing  are  not  needed,  and  only  make  the  soup  cloudy.  Cut 
the  reserved  carrot  into  dice  and  drop  into  the  clear  liquor  after 
it  is  in  the  tureen;  also,  if  you  like,  a  handful  of  vermicelli,  or 
macaroni  which  has  been  boiled  tender  in  clear  water.  The  sea- 
soning of  this  excellent  soup  is  a  matter  of  taste.  Some  use  only 
salt  and  white  pepper.  Others  like  with  this  a  few  blades  of  mace, 
and  boil  in  the  stock  a  handful  of  sweet  herbs.  Send  to  the  ta- 
ble very  hot,  and  have  the  soup-plates  likewise  heated. 

AMBER  SOUP,  OB  BOUILLON. 

This  soup  is  served  at  almost  all  company  dinners.  There  can 
be  no  better  choice,  as  a  heavy  soup  is  not  then  desired. 

Ingredients:  A  large  soup-bone  (say  two  pounds),  a  chicken, 
a  small  piece  of  ham,  one  onion,  two  sprigs  of  parsley,  half  a 
small  carrot,  half  a  small  parsnip,  one  stick  of  celery,  three 
cloves,  pepper,  salt,  a  gallon  of  cold  water,  whites  and  shells  of 
two  eggs,  and  caramel  for  coloring.  Let  the  beef,  chicken  and 
ham  boil  slowly  for  five  hours;  add  the  vegetables  and  cloves,  to 
cook  the  last  hour,  having  first  fried  the  onion  in  a  little  hot  fat, 
and  then  in  it  stick  the  cloves.  Strain  the  soup  into  an  earthen 
bowl  and  let  it  remain  over  night.  Next  day  remove  the  cake  of 
fat  on  the  top,  take  out  the  jelly,  avoiding  the  settlings,  and  mix 
into  it  the  beaten  whites  of  eggs  with  the  shells.  Boil  quickly  for 
half  a  minute;  then,  placing  it  on  the  hearth,  skim  off  carefully 
all  the  scum  and  whites  of  the  eggs  from  the  top,  not  stirring 
the  soup  itself.  Pass  this  through  the  jelly  bag,  when  it  should 
be  quite  clear.  The  soup  may  then  be  put  aside,  and  reheated 
just  before  serving.  Add  then  a  large  tablespoonful  of  caramel, 
as  it  gives  it  the  rich  color,  and  also  a  slight  flavor.  Of  course, 
the  brightest  and  cleanest  of  kettles  should  be  used.  This  soup 
is  to  be  served  in  cups  at  dinner  parties. 

To  MAKE  CARAMEL  FOR  COLORING  BROTH. 

Put  into  a  porcelain  sauce-pan,  say  half  a  pound  of  sugar  and 
a  tablespoof  ul  of  water.  Stir  it  constantly  over  the  fire  until  it 
has  a  bright,  dark-brown  color,  being  very  careful  not  to  let  it 
bnrn;  then  add  a  teacupful  of  water  and  a  little  salt. 


8  ,  SOUPS. 

MOCK-TURTLE,  OK  CALF'S  HEAD  SOUP. 

One  large  calf's  head,  well  cleaned  and  washed;  four  pig's  feet, 
well  cleaned  and  washed.  This  soup  should  be  prepared  the  day 
before  it  is  to  be  served.  Lay  the  head  and  feet  in  the  bottom  of 
a  large  pot,  and  cover  with  a  gallon  of  water.  Let  it  boil  three 
hours,  or  until  the  flesh  slips  easily  from  the  bones.  Take  out  the 
head,  leaving  in  the  feet,  and  allow  these  to  boil  steadily  while 
you  cut  the  meat  off  the  head.  Select  with  care,  enough  meat  to 
till  a  teacup,  and  set  it  aside  to  cool.  Remove  the  brains  to  a  sau- 
cer and  also  set  aside.  Chop  the  rest  of  the  meat  with  the  tongue 
very  fine,  season  with  salt,  pepper,  powdered  marjoram  and 
thyme,  a  teaspoonful  of  cloves,  the  same  of  mace,  half  as  much 
allspice,  and  a  grated  nutmeg  and  return  to  the  pot.  When  the 
flesh  boils  from  the  bones  of  the  pig's  feet,  take  out  the  latter, 
leaving  in  the  gelatinous  meat.  Let  all  boil  together  slowly  with- 
out removing  the  cover,  for  two  hours  more;  take  the  soup  from 
the  fire  and  set  it  away  until  the  next  day.  An  hour  before  din- 
ner, set  on  the  stock  to  warm.  When  it  boils,  strain  carefully 
and  drop  in  the  meat  you  have  reserved,  which,  when  cold,  should 
be  cut  into  small  squares.  Have  these  all  ready,  as  well  as  the 
force  meat  balls.  To  prepare  these,  rub  the  yolks  of  five  hard- 
boiled  eggs  to  a  paste,  in  a  wedgewood  mortar  or  in  a  bowl,  with 
the  back  of  a  silver  tablespoon,  adding  gradually  the  brains  to 
moisten  them;  also  a  little  butter  and  salt.  Mix  with  these  two 
eggs  beaten  very  light;  flour  your  hands  and  make  this  paste  in- 
to balls  about  the  size  of  a  pigeon's  egg.  Throw  them  into  the 
soup  five  minutes  before  you  take  it  off  the  fire;  stir  in  a  large 
tablespoonful  of  browned  flour  rubbed  smooth  in  a  little  cold 
water,  let  it  boil  up,  and  finish  the  seasoning  by  adding  the  juice 
of  a  lemon.  It  should  not  boil  more  than  half  an  hour  on  the 
second  day.  Serve  with  sliced  lemon.  Some  lay  the  slices  on 
top  of  the  soup,  but  the  better  plan  is  to  pass  to  the  guests  a 
small  dish  containing  several  slices. 

WHITE  SOUP — Very  nice. 

Take  a  knuckle  of  veal,  one  carrot,  one  turnip,  one  onion,  and 
boil  four  hours.  Before  taking  it  up,  stir  in  a  tablespoonful  of 
ground  rice,  wet  up  with  cold  water.  Strain  through  a  seive, 


SOUPS.  » 

always.  Next  day,  half  an  hour  before  dinner,  put  it  over  the 
iire;  just  before  serving,  take  half  a  pint  of  cream,  one-half  of 
milk,  and  pour,  or  rather  mix,  with  three  small  eggs,  beaten. 
Add  this  to  the  soup,  stirring  rapidly.  Lift  immediately  from 
the  fire.  Season  with  salt  and  pepper  before  adding  the  eggs 
and  cream. 

OKRA  SOUP. 

Fry  one  chicken,  when  cut  up,  to  a  light  brown,  and  also  two 
slices  of  bacon.  Pour  on  to  them  three  quarts  of  boiling  water. 
Add  one  onion  and  some  sweet  herbs,  tied  in  a  rag.  Simmer 
them  gently  three  hours  and  a  half.  Strain  off  the  liquor,  take  off 
the  fat,  and  then  put  the  ham  and  chicken,  cut  into  small  pieces, 
into  the  liquor.  Add  half  a  teacupfulof  okra,  cut  up;  if  dry,  the 
same  quantity;  also  half  a  teacupful  of  rice.  Boil  all  half  an  hour, 
and  just  before  serving  add  a  dozen  oysters,  with  their  juice. 
Okra  is  a  fine  vegetable,  especially  for  soups,  and  is  easily  culti- 
vated. It  is  sliced  and  dried  for  soups  in  winter. 

NOODLE  SOUP. 

Take  two  chickens  (old  ones  are  best)  and  prepare  them  as  you 
would  for  roasting,  filling  them  with  a  bread  dressing,  and  put 
them  in  a  pot  with  boiling  water  to  cover  them.  Simmer  them 
slowly  till  they  are  tender  enough  to  run  a  fork  through  easily, 
then  you  can  put  them  in  the  oven  and  brown  them  for  the  table. 
Take  the  water  the  chickens  have  been  boiled  in  and  stir  in  a 
pint  of  prepared  noodles.  Season  with  pepper  and  salt. 

ITALIAN  SOUP. 

Put  into  three  pints  of  boiling  water  the  remains  of  a  cold  fowl, 
or  a  piece  of  cold  roast  beef,  or  a  ham  bone;  add  one  handful  of 
Lima  beans;  one  quart  of  tomatoes  with  their  skins  off;  one  tea- 
cupful  of  rice,  and  two  onions  sliced  and  fried  a  good  brown;  one 
large  spoonful  of  butter;  pepper  and  salt  to  taste.  Let  the  soup 
boil  about  twenty  minutes;  then  cut  off  the  corn  from  three  cobs 
and  add  to  the  soup.  This  soup  requires  about  three-fourths  of  an 
hour  to  make,  and  is  very  nice.  The  fried  onion  is  absolutely  nec- 
essary. A  few  sliced  Irish  potatoes  can  be  added. 


10  SOUPS. 

MACARONI   SOUP. 

Take  six  pounds  of  beef,  and  put  it  into  four  quarts  of  water, 
with  two  onions,  one  carrot,  one  turnip,  and  a  head  of  celery. 
Boil  it  down  three  or  four  hours  slowly,  till  there  are  about  two 
quarts  of  water,  and  let  it  cool.  Next  day  take  off  the  grease, 
without  shaking  the  sediment,  and  pour  it  off  into  the  kettle, 
half  an  hour  before  dinner  (leaving  the  sediment  out),  and  add 
salt  to  suit  the  taste,  a  pint  of  macaroni,  broken  into  inch  pieces, 
and  a  tablespoonful  and  a  half  of  tomato  catsup. 

BOUILLON. 

Six  pounds  beef,  six  quarts  of  water,  pepper  and  salt  to  taste. 
Take  a  piece  of  round  or  next  to  the  neck,  wash  clean  and  put  it 
into  the  kettle  with  the  water.  Simmer  it  all  day  till  there  are 
about  two  quarts  of  soup,  and  let  it  cool.  Next  day  take  off  the 
grease  and  pour  the  soup  into  a  clean  kettle,  leaving  the  sediment 
out;  add  salt  and  pepper  to  suit  the  taste.  Let  it  come  to  a  boil, 
and  serve  in  cups. 

OX-TAIL  SOUP. 

Two  ox-tails,  one  onion,  two  carrots,  one  stock  of  celery,  a  lit- 
tle parsley,  and  a  small  cut  of  pork.  Cut  the  ox-tails  at  the 
joints,  slice  the  vegetables,  and  mince  the  pork.  Put  the  pork 
into  a  stew-pan.  When  hot,  add  first  the  onions;  when  they  be- 
gin to  color,  add  the  ox-tails.  Let  them  fry  a  short  time.  Cut 
them  to  the  bone,  that  the  juice  may  run  out  in  boiling.  Put 
both  the  ox-tails  and  fried  onions  into  a  soup-kettle,  with  four 
quarts  or  cold  water.  Let  them  simmer  for  about  four  hours; 
then  add  the  other  vegetables  with  three  cloves  stuck  in  a  little 
piece  of  onion,  and  pepper  and  salt.  As  soon  as  the  vegetables 
are  well  cooked,  the  soup  is  done.  Strain  it.  Select  some  of 
the  joints  (one  for  each  plate),  trim  them,  and  serve  them  with  the 
soup;  or,  if  preferred,  the  joints  may  be  left  out. 

GIBLET  SOUP. 

Take  the  feet,  neck,  pinions,  and  giblets  of  two  fowls,  and 
add  a  pound  and  a  half  of  veal,  and  a  slice  of  lean  ham.  Pour 
on  three  quarts  of  cold  water,  and  boil  gently  till  the  meat  is 


SOUPS.  11 

very  soft.  Strain  off  the  liquor,  and  when  cold,  take  off  the  fat. 
Cut  the  giblets  and  meat  into  half -inch  pieces;  add  a  tablespoon- 
ful  of  flour  with  one  of  butter,  and  some  of  the  soup  to  thin  it. 
Then  put  into  the  soup  the  butter  and  meat,  with  some  sweet 
herbs  tied  in  a  bag,  with  salt  to  your  taste.  Boil  it  half  an  hour 
and  serve. 

VENISON  SOUP. 

Three  pounds  of  venison.  What  are  considered  the  inferior 
pieces  will  do.  One  pound  of  ham  or  salt  pork,  one  onion,  one 
head  of  celery.  Cut  up  the  meat;  chop  up  the  vegetables,  and 
put  on  with  just  enough  water  to  cover  them,  keeping  on  the  lid 
of  the  pot  all  the  while,  and  stew  slowly  for  one  hour.  Then  add 
two  quarts  of  boiling  water,  with  a  few  blades  of  mace  and  a  doz- 
en whole  peppers.  Or,  should  you  prefer,  a  little  cayenne.  Boil 
two  hours  longer;  salt  and  strain.  Return  the  liquor  to  the  pot; 
stir  in  a  tablespoonful  of  butter,  thicken  with  a  tablespoonful  of 
browned  flour  wet  into  a  smooth  thin  paste,  with  cold  water;  add 
a  tablespoonful  of  Worcestershire  or  other  pungent  sauce. 

HARE  OK  RABBIT  SOUP. 

Dissect  the  rabbit,  crack  the  bones,  and  prepare  precisely  as 
you  would  the  venison  soup,  only  putting  in  three  small  onions 
instead  of  one,  and  a  bunch  of  sweet  herbs.  Hare  which  are  too 
tough  to  be  cooked  in  any  other  way,  make  excellent  game  soup. 
Also  the  large  gray  squirrel  of  the  Middle  and  Southern  States. 

RICH  VEAL  SOUP. 

Take  three  pounds  of  the  neck  of  veal,  cut  it  in  pieces  and  put 
it  with  the  bones  (which  must  be  broken  up),  into  a  kettle  with  two 
quarts  of  water.  Stew  it  till  the  meat  is  done  to  rags,  and  skim 
it  well;  strain  it  and  return  to  the  kettle.  Blanch  and  pound  to 
a  smooth  paste  a  quarter  of  a  pound  of  sweet  almonds,  and  mix 
them  with  the  yolks  of  six  hard  boiled  eggs  mashed  smooth,  and 
a  pint  of  cream,  which  must  first  have  been  boiled  or  it  will  cur- 
dle the  soup,  and  let  it  boil  afterwards  about  three  minutes,  stir- 
ring all  the  time.  Lay  in  the  bottom  of  the  tureen  some  slices 
of  toast,  pour  the  soup  on  it  and  send  it  to  the  table. 


12  SOUPS. 

TOMATO  SOUP.     (No.  1.) 

Six  pounds  of  beef  (shank  bone  is  the  best),  sixteen  medium- 
sized  tomatoes,  one  onion,  four  potatoes.  Put  the  meat  over  to 
boil  at  seven  o'clock  A.  M.  (if  you  wish  your  dinner  at  one  o'clock). 
Add  the  onion  when  you  put  the  meat  on  to  boil.  At  ten  o'clock 
put  in  your  tomatoes  and  potatoes  nicely  sliced.  At  twelve 
o'clock  take  out  the  meat,  chop  up  enough  to  thicken  the  soup 
and  put  back  into  the  kettle  to  boil.  Half  an  hour  before  din- 
ner strain  all  through  a  colander;  put  back  into  the  kettle,  season 
with  salt  and  pepper  to  suit  taste;  give  the  soup  a  lively  boil.  Put 
in  a  tureen  and  send  to  the  table. 

MEATLESS  TOMATO  SOUP.     (No.  2.) 

One  quart  tomatoes,  one  of  water;  stew  till  soft;  add  teaspoon- 
ful  soda,  allow  to  effervesce  and  add  a  quart  of  boiling  milk,  salt, 
butter,  and  pepper  to  taste,  with  a  little  rolled  cracker;  boil  a  few 
minutes  and  serve. 

TURNIP  SOUP. 

Knuckle  of  veal,  well  cracked;  five  quarts  of  water.  Cover 
closely  and  stew  gently  for  four  hours,  the  day  before  the  soup 
is  wanted.  On  the  morrow,  skim  off  the  fat  and  warm  the  stock 
gradually  to  a  boil.  Have  ready  an  onion  and  six  large  winter  or 
a  dozen  small  summer  turnips,  sweet  marjoram  or  thyme  minced 
very  finely.  Put  these  into  the  soup  and  let  them  simmer  to- 
gether for  an  hour.  Strain,  return  to  the  fire  and  add  a  cup  of 
milk,  in  which  has  been  stirred  a  tablespoonful  of  butter.  Sea- 
son with  salt  and  pepper;  let  it  boil  up  once,  stirring  all  the 
time,  as  is  necessary  in  all  soups  where  milk  is  added  at  the  last, 
and  remove  instantly,  or  it  will  scorch. 

VEGETABLE  OYSTER  SOUP. 

Three  dozen  oysters  pared  and  sliced  thin;  cook  in  one  quart 
of  water  one  hour;  add  pepper,  salt  and  butter  to  taste.  Let  the 
soup  boil  fifteen  minutes  longer;  then  add  one  quart  of  rich  milk; 
let  it  come  to  a  boil;  add  three  tablespoonfuls  of  rolled  cracker. 
Serve  hot. 


SOOTS.  13 

CORN  SOUP. 

One-lialf  dozen  ears  of  corn,  and  with  a  sharp  knife  score  each 
row  of  grains,  then  with  the  back  of  the  knife  scrape  out  the  niilk. 
Have  a  quart  of  boiling  water,  put  in  the  cobs  and  let  them  boil 
a  few  minutes,  just  to  give  the  soup  the  sweetness  of  the  cob. 
Lift  them  out  and  pour  in  the  scraped  corn,  and  let  it  boil  ten  or 
fifteen  minutes,  then  add  a  pint  of  milk,  a  piece  of  butter  about 
the  size  of  an  egg,  let  it  just  come  to  a  boil;  season  with  pepper 
and  salt. 

GREEN  PEA  SOUP. 

Four  pounds  of  beef,  or  a  knuckle  of  veal,  to  which  you  may 
add  a  pound  of  bacon.  Cut  them  in  pieces  and  put  them  in  the 
soup-kettle  with  a  sprig  of  mint  and  five  quarts  of  water.  Boil 
moderately  fast  and  skim  it  well.  When  the  meat  boils  to  pieces, 
strain  it  out  and  put  to  the  liquor  a  quart  of  young  green  pease. 
Boil  them  until  they  are  entirely  dissolved,  and  have  thickened 
the  soup  and  give  it  a  green  color. 

BEAN  SOUP. 

Soak  a  pint  of  white  beans  over  night.  Then  put  them  on  the 
fire,  with  three  quarts  of  water;  one  onion  fried  or  sauted  in  a 
little  butter;  two  potatoes,  partly  boiled  in  other  water;  a  small 
cut  of  pork,  one  red  pepper,  a  small  piece  of  cabbage,  and  salt. 
Let  it  all  boil  slowly  for  four  or  five  hours.  Pass  it  through  a  col- 
ander. Return  the  pulp  to  the  fire.  Put  into  the  tureen  croutons 
of  bread,  cut  in  half  inch  pieces,  and  fry  browrn  on  all  sides  in  a 
little  butter.  Pour  the  soup  into  the  tureen  and  serve  hot.  Some 
add  broth,  celery,  one  or  two  cloves  and  carrot  to  bean  soup.  A 
little  mustard  added  to  bean  soup  makes  a  pleasant  change.  Some 
add  cream  at  the  last  moment.  Or,  a  very  good  bean  soup  can  be 
made  from  the  remains  of  baked  beans — the  brown  baked  beans 
giving  it  a  good  color.  Merely  add  water  and  a  bit  of  onion;  boil 
it  to  a  pulp,  and  pass  it  through  a  colander. 

SPLIT  PEA  SOUP — Dried. 

One  gallon  of  water,  one  quart  of  split  pease  soaked  over  night, 
one  pound  of  salt  pork,  cut  into  bits  an  inch  square,  one-half 


14  SOUPS. 

pound  beef.  Put  over  the  fire,  and  boil  slowly  for  two  Lours,  or 
until  the  quantity  of  liquor  does  not  exceed  two  quarts.  Pour  in- 
to a  colander,  and  press  the  pease  through  it  with  a  wooden  or 
silver  spoon.  Return  the  soup  to  the  pot,  adding-  a  small  head 
of  celery,  chopped  up,  a  little  parsley,  or,  if  prefered,  summer 
savory  or  sweet  marjoram.  Have  ready  three  or  four  slices  of 
stale  bread,  which  have  been  fried  in  butter  until  they  are  brown; 
cut  into  slices  and  scatter  them  upon  the  surface  of  the  soup  after 
it  is  poured  into  the  tureen. 

POTATO  SOUP. 

Two  quarts  of  water,  five  medium-sized  potatoes,  one  fourth 
of  a  head  of  cabbage,  three  medium-sized  onions,  yolks  of  two 
eggs,  two  tablespoonfuls  of  flour,  one  pint  of  sweet  milk,  piece 
of  butter  the  size  of  an  egg.  Put  the  water  into  a  kettle,  pare, 
wash  and  slice  the  potatoes,  chop  the  onions,  and  cut  the  cabbage 
very  fine;  put  them  all  into  the  kettle,  and  boil  till  tender;  then 
mash  all  together,  fine.  Add  more  water  if  needed;  beat  the 
yolks  very  light  and  add  them  to  the  milk,  with  the  flour  previ- 
ously rubbed  to  a  smooth  paste  with  a  little  cold  milk.  Stir  this 
into  the  boiling  soup.  Butter,  pepper,  and  salt  to  taste. 

VERMICELLI  SOUP. 

Four  pounds  lamb,  from  which  every  particle  of  fat  has  been 
removed,  one  pound  of  veal,  one  slice  of  corned  ham.  five  quarts 
of  water.  Cut  up  the  meat,  cover  it  with  a  quart  of  water,  and 
set  it  back  on  the  range  to  heat  very  gradually,  keeping  it  cover- 
ed closely.  At  the  end  of  an  hour,  add  four  quarts  of  boiling 
water,  and  cook  until  the  meat  is  in  shreds.  Season  with  salt, 
sweet  herbs,  one  chopped  shallot,  teaspoonful  of  Worcestershire 
sauce,  and  when  these  have  boiled  in  the  soup  for  ten  minutes, 
strain  and  return  to  the  fire.  Have  ready  about  a  third  of  a 
pound  of  vermicelli,  which  has  been  boiled  tender  in  clear  water. 
Add  this;  boil  up  once,  and  pour  out.  In  all  recipes  in  which 
ham  is  mentioned  as  seasoning,  reference  is  made  to  corned,  not 
smoked  pork.  The  smoke  imparts  an  undisguisable,  and  to  many, 
an  unplesant  flavor,  especially  to  delicate  soups  and  ragouts. 


SOUPS.  15 

OXION  SOUP. 

Put  into  a  sauce-pan  butter  size  of  an  egg.  Clarifyed  grease, 
or  the  cakes  of  fat  saved  from  the  top  of  stock,  or  soup.  When 
very  hot,  add  two  or  three  large  onions,  sliced  thin;  stir,  and  cook 
them  well  until  they  are  red;  then  add  a  full  one-half  teacup ful 
of  flour.  Stir  this  also  until  it  is  red,  watching  it  constantly 
that  it  does  not  burn.  Pour  in  about  one  pint  of  boiling  water; 
add  pepper  and  salt.  Mix  it  well  and  let  it  boil  a  minute;  then 
pour  it  into  the  soup-kettle,  and  place  it  at  the  back  of  the  range 
until  almost  ready  to  serve.  Add  then  one  and  a  half  pints  of 
boiling  milk,  and  two  or  three  well  mashed  boiled  potatoes.  Add 
to  the  potatoes  a  little  of  the  soup  at  first,  then  more,  until  they 
are  smooth,  and  thin  enough  to  put  into  the  soup-kettle.  Stir 
well  and  smoothly  together;  taste,  to  see  if  the  soup  is  properly 
seasoned  with  pepper  and  salt,  as  it  requires  plenty,  especially 
of  the  latter.  Let  it  simmer  a  few  moments.  Put  pieces  of  toast- 
ed bread  in  the  bottom  of  the  tureen.  Pour  over  the  sojup,  and 
serve  very  hot. 

RISH    SOUPS. 


OYSTER  SOUP.     (No.  1.) 

Drain  the  oysters  from  the  liquor  and  strain  the  liquor.  Put  in 
the  stew-kettle  a  teacupful  of  hot  water  and  a  quart  of  rich  new 
milk.  When  it  comes  to  a  boil  turn  in  the  oysters,  and  when  hot 
again,  add  the  strained  liquor.  Take  a  large  lump  of  butter — a 
good  tablespoon!' ul  and  press  it  in  a  tablespoonful  of  flour  to 
thicken  it.  Stir  this  into  it  and  let  it  just  come  to  a  boil.  You 
may  add  a  blade  of  mace  or  a  little  grated  nutmeg;  also,  a  head 
of  celery  cut  into  small  pieces,  if  you  have  it. 

OYSTER  SOUP.     (No.  2.) 

One  quart  of  oysters,  one  quart  of  milk,  two  tablespoonfuls  of 
butter,  one  pint  of  water.  Strain  the  liquor  from  the  oysters, 
add  to  it  the  water,  and  set  it  over  the  fire  to  heat  slowly  in  a 
covered  vessel.  When  it  is  near  boiling,  skim  off  thoroughly; 
season  with  pepper  and  salt,  and  pour  in  the  milk  (which  should 


16  SOUPS. 

be  heated  to  a  boiling-  point  in  a  separate  vessel),  after  which,  stir 
constant!}-.  When  the  soup  again  nears  the  boiling  point,  add 
the  oysters,  and  let  them  stew  until  they  "ruffle,"  on  the  edge. 
This  will  be  in  about  five  minutes.  Then  put  in  the  butter  and 
stir  well  until  it  is  melted.  When  the  soup  is  ready  to  serve,  add 
a  little  rolled  cracker.  Serve  with  sliced  lemon  and  crackers. 
The  crowning  excellence  in  oyster  soup  is  to  have  it  cooked  just 
enough.  Too  much  stewing  ruins  the  bivalves,  while  an  under- 
done oyster  is  a  flabby  abomination.  The  plumpness  of  the 
main  body  and  ruffled  edge  are  good  indices  of  their  right  con- 
dition. 

CLAM  SOUP. 

Thirty  clams,  two  quarts  of  water,  one  pint  of  milk,  two  table- 
spoonfuls  of  butter,  two  eggs.  If  you  cannot  buy  the  clams  al- 
ready opened,  put  them  in  a  large  pan  or  tray,  and  pour  boiling 
water  over  them.  This  will  open  the  shells.  Take  them  out  as 
fast  as  they  unclose,  that  you  may  save  all  the  liquor  they  con- 
tain. Drain  off  this  and  put  it  over  the  fire,  and  when  it  comes 
to  a  boil,  put  in  the  clams,  chopped  up  fine,  boil  three  minutes, 
add  the  milk,  which  has  been  heated  to  scalding  (not  boiling),  in 
another  vessel.  Boil  up  again  taking  care  the  soup  does  not 
burn,  and  put  in  the  butter,  pepper,  salt,  and  the  eggs.  Then 
serve  without  delay.  If  you  desire  a  thicker  soup,  add  two  table- 
spoonfuls  of  flour  to  a  little  cold  milk,  and  put  in  with  the  pint 
of  hot  milk. 

CATFISH    SOUP. 

Six  catfish,  in  average  weight  half  a  pound  apiece,  one-half  pound 
of  salt  pork,  one  quart  of  sweet  milk,  two  eggs,  one  head  of  cel- 
ery, or  a  small  bag  of  celery  seed.  Skin  and  clean  the  fish  and 
cut  them  up.  Chop  the  pork  into  small  pieces.  Put  these  to- 
gether into  the  pot  with  two  quarts  of  water,  chopped  sweet  herbs, 
and  the  celery  seasoning.  Boil  for  an  hour,  or  until  the  fish  and 
pork  are  boiled  to  pieces;  strain  it,  return  it  to  the  sauce-pan 
and  add  the  milk,  which  should  be  already  hot;  next  the  eggs, 
beaten  to  a  froth,  and  a  piece  of  butter  the  size  of  a  walnut;  boil 
up  once,  and  serve  with  dice  of  toasted  bread  on  top. 


SOUPS.  17 

CODFISH  SOUP. 

Boil  a  teacupful  of  codfish  (shredded  fine)  in  three  pints  of  wa- 
ter for  twenty  minutes,  add  three  tablespoonfuls  of  butter  mixed 
till  smooth  with  one  heaping  tablespoonful  of  flour  and  a  little 
hot  water;  boil  up  once,  add  two  pints  of  milk,  let  boil,  add  three 
beaten  eggs,  serve  with  bread  dice;  or,  when  served  in  a  tureen 
add  one  poached  egg  for  each  person. 

STOCK  FOB  SOUPS  OR  GRAVIES. 

Put  two  knuckles  of  shins  of  veal  or  beef  and  two  onions  into 
eight  quarts  of  water.  Boil  two  hours.  Strain  into  a  stone  jar 
and  keep  in  a  cool  place.  When  cold,  take  off  the  fat.  Nice  to 
put  into  vegetable  soups,  gravies  or  meat  pies,  of  any  kind. 

To  CLEAR  SOUP. 

Let  it  cool;  then  beat  up  the  whites  of  three  eggs;  stir  them  in- 
to the  cold  soup  with  the  broken  shells  of  the  eggs;  set  the  soup 
off  the  fire  and  keep  stirring  until  the  scum  rises.  Let  it  boil 
four  or  five  minutes,  then  take  it  off;  set  it  aside  until  it  settles, 
then  strain  it  and  serve  hot. 

NOODLES  FOR  SOUPS.  / 

I  I 
Beat  up  two  eggs,  add  a  pinch  of  salt,  and  flour  to  make  it  very 

stiff;  knead  about  ten  minutes.  Koll  out  into  a  sheet  so  thin  as 
to  be  almost  transparent,  rub  it  with  flour  and  let  it  stand  an 
hour  to  dry;  then  roll  it  up  like  a  scroll,  and  begining  at  one  end 
shave  it  down  fine  as  you  would  a  head  of  cabbage  for  slaw; 
shake  them  up  with  more  flour  and  put  them  into  the  soup. 
Boil  ten  minutes. 

X. 

FORCEMEAT  BALLS"  FOR  SOUPS. 

One  teacupful  of  beef  marrow,  four  eggs,  a  little  chopped  par- 
sley, three  tablespoonfuls  of  sweet  rnilk.  Rub  the  marrow  to  a 
cream;  add  the  beaten  eggs,  season  with  pepper  and  salt,  add 
the  milk,  and  bread  crumbs  enough  to  make  into  little  balls  the 
size  of  a  pigeon's  egg.  Let  them  stand  half  an  hour  before 
boiling;  boil  ten  minutes  in  beef  soup. 


18  SOUPS. 

SOUP  DUMPLINGS. 

One-half  teacupful  of  butter,  one-half  teaspoonful  of  salt,  yolks 
of  four  eggs.  Beat  the  butter  and  yolks  of  the  eggs  to  a  cream; 
season  with  salt  and  lemon  peel  if  you  like;  make  them  into  a 
soft  paste  and  drop  them  into  the  soup  with  a  spoon.  These  are 
nice  for  potato  soup. 

CALF'S  LIVER  DUMPLINGS. 

Grate  two  pounds  of  liver,  rub  three  tablespoonfuls  of  butter 
to  a  cream,  add  six  well  beaten  eggs;  add  this  to  the  liver,  season 
with  garlic,  marjoram,  pepper  and  salt,  and  a  little  lemon  peel; 
add  bread  crumbs  enough  to  make  into  dumplings.  Let  them 
stand  one  hour  before  cooking.  Boil  ten  minutes.  If  you  do 
not  like  any  of  the  seasoning,  you  can  leave  them  out  and  season 
to  taste. 


FISH. 


Fish  are  good  and  fresh  if  the  gills  are  red,  the  eyes  full,  and 
the  body  of  the  fish  firm  and  stiff.  As  soon  as  possible  after  fish 
are  caught,  remove  all  scales  (these  may  be  loosened  by  pouring 
on  hot  water),  and  scrape  out  entrails  and  every  particle  of  blood 
and  the  white  skin  that  lies  along  the  back  bone,  being  careful 
not  to  crush  the  fish  more  than  is  absolutely  necessary  in  clean- 
ing. Kinse  thoroughly  in  cold  water,  using  only  what  is  neces- 
sary for  perfect  cleanliness,  drain,  wipe  dry,  and  place  on  ice  un- 
til ready  to  cook.  To  remove  the  earthy  taste  from  fresh  water 
fish,  sprinkle  with  salt,  and  let  stand  over  night,  or  at  least  a  few 
hours,  before  cooking;  rinse  off,  wipe  dry,  and  to  completely  ab- 
sorb all  the  moisture,  place  in  a  folded  napkin  a  short  time. 
Fresh  water  fish  should  never  be  soaked  in  water  except  when 
frozen,  when  they  may  be  placed  in  ice-cold  water  to  thaw,  and 
then  cooked  immediately.  Salt  fish  may  be  soaked  over  night 
in  cold  water;  if  very  salt,  change  it.  Fish  should  always  be 
well  cooked,  being  both  unpalatable  and  unwholesome  when  un- 
derdone. For  boiling,  a  fish-kettle  is  almost  indispensable,  as  it 
is  very  difficult  to  remove  a  large  fish  without  breaking  from  an 
ordinary  kettle.  The  fish-kettle  is  an  oblong  boiler,  in  which  is 
suspended  a  perforated  tin  plate,  with  a  handle  at  each  end,  on 
which  it  is  lifted  out  when  done.  From  this  tin  it  is  easily  slip- 
ped off  to  the  platter  on  which  it  goes  to  the  table.  When  no  fish- 
kettle  is  at  hand,  wrap  in  a  cloth,  lay  in  a  circle  on  a  plate,  and 
set  in  the  kettle.  "When  done  the  fish  may  be  lifted  out  gently 
by  the  cloth  and  thus  removed  to  the  platter.  In  frying  by  dip- 
ping into  hot  fat  or  drippings  (or  olive  oil  is  still  better),  a  wire 
basket,  in  which  the  fish  is  placed  and  lowered  into  the  fat,  is  a 


20  FISH. 

great  convenience.  One  of  the  most  essential  things  in  serving 
fish,  is  to  have  everything  hot,  and  quickly  dished,  so  that  all 
may  go  to  the  table  at  once.  Serve  fresh  fish  with  squash  and 
green  pease,  salt  fish  with  beets  and  carrots,  salt  pork  and  pota- 
toes with  either.  In  cooking  fish,  care  must  be  taken  not  to  use 
the  same  knives  or  spoons  in  the  preparation  of  it  and  other  food, 
or  the  latter  will  be  tainted  with  the  fishy  flavor.  In  boiling  fish, 
allow  five  to  ten  minutes  to  the  pound,  according  to  thickness, 
after  the  water  begins  to  boil.  To  test,  pass  a  knife  along  a  bone, 
and  if  done,  the  fish  will  separate  easily.  Kemove  the  moment 
it  is  done,  or  it  will  become  "woolly"  and  insipid. 

Fish  is  made  firmer  if  a  little  salt  and  vinegar  is  added  to  the 
water  in  which  it  is  boiled.  The  water  should  be  cold  when  the 
fish  is  put  in,  except  in  the  case  of  salmon,  when  the  water  should 
be  hot,  to  preserve  the  rich  color.  Garnishes  for  fish  are  parsley, 
sliced  beets,  fried  smelts  (for  turbot),  lobster  coral  (for  boiled 
fish). 

WHITEFISH  STEAMED. 

After  cleaning  the  fish,  salt  it  and  wrap  it  in  a  clean  white  cloth 
and  steam  one  hour.  Dressing:  Take  a  teacupful  of  butter,  two 
tablespoonfuls  of  flour,  and  stir  to  a  cream.  Pour  over  this  one 
pint  of  boiling  water  and  let  it  come  to  a  boil.  Stir  in  two  hard- 
boiled  eggs  chopped  fine,  pour  the  dressing  over  the  fish  and 
serve. 

BAKED  FISH. 

Take  a  fish  weighing  five  pounds  after  cleaing;  salt  it.  Make 
a  dressing  of  bread  crumbs,  salt,  pepper,  summer  savory,  and  a 
piece  of  butter  the  size  of  a  walnut.  Sprinkle  with  pepper,  salt, 
and  add  about  half  a  pint  of  water.  Bake  one  hour  and  a  half. 

CREAM  GRAVY  FOR  BAKED  FISH. 

Have  ready  in  a  sauce-pan  a  cup  of  cream,  diluted  with  four 
tablespoonfuls  of  hot  water— lest  it  should  curdle  in  heating — in 
which  has  been  stirred  carefully  two  tablespoonfuls  of  melted 
butter  and  a  little  chopped  parsley;  heat  this  in  a  vessel,  set 
within  another  of  boiling  water;  add  the  gravy  from^he  dripping- 
pan  in  which  it  was  baked;  boil  up  once  to  thicken,  and  pour 
over  the  fish. 


FISH.  21 

FRIED  FISH. 

Clean  thoroughly,  cut  off  the  head,  and,  if  large,  cut  out  the 
backbone,  and  slice  the  body  crosswise  into  five  or  six  pieces;  dip 
in  Indian  meal  or  wheat  flour,  or  in  a  beaten  egg,  and  then  in 
bread  crumbs  (trout  and  perch  should  never  be  dipped  in  meal), 
put  into  a  thick  bottomed  skillet,  skin  side  uppermost,  with  hot 
lard  or  salt  pork  (never  in  butter,  as  it  takes  out  the  sweetness 
and  gives  a  bad  color),  fry  slowly,  and  turn  when  a  light  brown. 
Fish  should  not  be  put  in  to  fry  until  the  fat  gets  boiling  hot.  It 
is  necessary  to  observe  this  rule.  Serve  with  tomato  sauce  or  slices 
of  lemon. 

To  BOIL  FISH. 

Place  in  an  iron  kettle  with  salt  cold  water.  Add  a  little 
vinegar  or  lemon  juice,  boil  gently  so  as  not  to  break  the  fish. 
Remove  from  the  water  as  soon  as  done,  and  drain  thoroughly. 
A  little  onion,  parsley,  carrots  or  cloves,  with  other  seasoning, 
adds  to  flavor  and  appearance.  Serve  with  drawn  butter  sauce 
with  hard  boiled  eggs  sliced. 

FKIED  SMELTS. 

Any  small  fish  may  be  cooked  after  this  recipe.  Wash  a  pound 
of  small  fish  in  cold  salted  water;  draw  them  at  the  gills  without 
splitting  them,  and  wipe  them  on  a  dry  towel;  have  ready  over 
the  fire  a  frying  kettle,  half  full  of  fat;  dip  the  fish  first  in  milk, 
then  in  cracker  or  bread  crumbs,  then  in  beaten  egg,  and  again 
in  the  crumbs;  when  the  fat  is  smoaking  hot  put  in  the  fish,  as 
many  as  will  float,  and  fry  them  until  they  are  golden  brown; 
take  the  fish  from  the  fat  with  a  skimmer;  lay  them  on  brown 
paper  for  a  moment  to  free  them  from  grease ;  sprinkle  them  with 
salt  and  serve  them  hot. 

BKOILED  SHAD. 

Any  medium-sized  fish  may  be  broiled  this  way:  After  the 
shad  has  been  scaled  and  washed  in  cold  water,  split  it  down  the 
back;  remove  the  back-bone  and  entrails  and  lay  the  fish  between 
the  bars  of  a  double  wire  gridiron  which  has  been  well  buttered; 
expose  the  inside  to  the  fire  until  it  is  brown  and  then  brown 


22  FISH:. 

the  skin;  when  the  fish  is  brown  on  both  sides  lay  in  a  hot  plat- 
ter without  breaking  it;  spread  over  it  a  tablespooiiful  of  butter; 
season  it  with  a  saltspoonful  of  salt  and  quarter  of  a  saltspoonful 
of  pepper,  and  serve  it  hot.  Chop  a  tablespoonful  of  parsley; 
mix  it  with  a  tablespoonful  of  butter,  a  teaspoonful  of  lemon' 
juice,  a  saltspoonful  of  salt  and  quarter  of  a  saltspoonful  of  pep- 
per; use  this  to  dress  the  broiled  fish. 

BAKED  SALMON,  TROUT  OR  PICKEREL. 

Clean  thoroughly,  wipe  carefully,  and  lay  in  a  dripping-pan 
with  water  enough  to  prevent  scorching  (a  perforated  tin  sheet 
or  rack  fitting  loosely  in  the  pan,  or  several  muffin-rings  may  be 
used  to  keep  the  fish  from  the  bottom  of  the  pan,  and  the  fish 
may  be  made  to  form  a  cin.-le  by  tying  head  and  tail  together); 
bake  slowly,  basting  often  with  butter  and  water.  When  done, 
have  ready  a  cup  of  sweet  cream  into  which  a  few  spoonfuls  of 
hot  water  have  been  poured,  stir  in  two  tablespoonfuls  melted 
butter  and  a  little  chopped  parsley,  and  heat  in  a  vessel  of  boil- 
ing water;  add  the  gravy  from  the  dish  and  boil  up  once  to  thick- 
en. Place  the  fish  in  a  hot  dish,  and  pour  over  the  sauce.  Garnish 
with  a  wreath  of  crimson  nasturtium-blooms  and  dainty  sprigs 
of  parsley,  on  the  edge  of  the  dish. 

BOILED  SALMON.     (Fresh.) 

Wrap  the  fish,  when  you  have  washed  and  wiped  it,  in  a  clean 
linen  cloth — not  too  thick — baste  it  up  securely,  and  put  it  in 
a  fish-kettle.  Cover  with  cold  water  in  which  has  been  melted 
a  handful  of  salt.  Boil  slowly,  allowing  about  quarter  of  an 
hour  to  each  pound.  When  the  time  is  up,  rip  open  the  cover 
of  the  cloth  and  test  the  salmon  with  a  fork.  If  it  penetrates 
easily,  it  is  done;  if  not,  hastily  pin  up  the  cloth  and  cook  a  lit- 
tle longer.  Skim  off  the  scum  as  it  rises  to  the  top.  Have  ready 
in  another  sauce-pan  a  pint  of  cream,  or  half  milk  and  half  cream 
will  do,  which  has  been  heated  in  a  vessel  set  in  boiling  water; 
stir  into  this  a  large  spoonful  of  butter,  a  little  'salt  and  chopped 
parsley,  and  a  half  gill  of  the  water  in  which  the  fish  was  boiled. 
Let  it  boil  up  once,  stirring  all  the  while,  or  what  is  better,  do 
not  remove  from  the  inner  vessel.  When  the  fish  is  done,  take 


FISH.  23 

it  instantly  from  the  kettle,  lay  it  an  instant  upon  a  folded  cloth 
to  absorb  the  drippings;  transfer  with  great  care,  for  fear  of 
breaking,  to  a  hot  dish,  and  pour  the  boiling  cream  over  it,  re- 
serving enough  to  till  a  small  sauce-boat.  Garnish  with  curled 
parsley  and  circular  slices  of  hard-boiled  yolks — leaving  out  the 
whites  of  the  eggs.  After  serving  boiled  salmon  with  cream  sauce 
you  will  never  be  quite  contented  with  any  other.  If  you  can- 
not get  cream,  boil  a  pint  of  milk  and  thicken  with  arrowroot. 
It  is  not  so  nice,  but  many  will  not  detect  the  difference. 

BOILED  SALMON-TROUT. 

Clean,  wash,  and  dry  the  trout;  envelop  in  a  thin  cloth  fitted 
nearly  to  the  shape  of  the  fish,  lay  within  a  fish-kettle  covered 
witli  salted  water  (cold),  and  boil  gently  half  an  hour  or  longer, 
according  to  the  size.  When  done,  unwrap  and  lay  in  a  hot  dish. 
Pour  around  it  cream  sauce  made  as  for  baked  salmon-trout — only 
of  course,  with  the  omission  of  the  fish  gravy — and  serve. 

BAKED  SALMON. 

AVash  and  wipe  dry,  rub  with  pepper  and  salt.  Lay  the  fish 
upon  a  grating  set  over  your  baking-pan,  and  bake,  basting  it 
freely  with  butter,  and,  towards  the  last,  with  its  own  drippings 
only.  Should  it  brown  too  fast,  cover  the  top  with  a  sheet  of 
white  paper  until  it  is  cooked.  When  it  is  done,  transfer  to  a  hot 
dish  and  cover  closely;  add  to  the  gravy  a  little  hot  water  thick- 
ened with  cornstarch,  wet,  of  course,  first  with  cold  water,  a 
tablespoonful  of  tomato  sauce,  and  the  juice  of  a  lemon.  Boil 
up  and  serve  in  a  sauce-boat,  or  you  may  serve  with  cream  sauce 
made  as  for  boiled  salmon.  Garnish  handsomely  with  alternate 
sprigs  of  parsley  and  the  bleached  tops  of  celery,  with  ruby  bits 
of  currant  jelly  here  and  there.  This  is  a  fine  dish  for  a  dinner 

party. 

CREAM  PICKEREL. 

The  pickerel  ranks  next  to  trout  among  game-fish  and  should 
be  cooked  in  the  same  manner.  Reserve  your  largest  pickerel — 
those  over  three  pounds  in  weight — for  baking,  and  proceed  with 
them  as  with  baked  salmon-trout,  cream  gravy  and  all.  If  you 
cannot  afford  cream,  substitute  rich  milk,  and  thicken  with  rice 


24  FISH. 

or  wheat  flour.     The  fish  are  better  cooked  in  this  way  then  any 
other. 

BAKED  HALIBUT. 

Take  a  piece  of  halibut  weighing  five  or  six  pounds,  and  lay  it 
in  salt  and  water  for  two  hours.  Wipe  dry  and  score  the  outer 
skin.  Set  in  the  baking-pan  in  a  tolerably  hot  oven  and  bake  an 
hour,  basting  often  with  butter  and  water  heated  together  in  a 
sauce-pan  or  tin-cup.  When  a  fork  will  penetrate  it  easily  it  is 
done.  It  should  be  of  a  fine  brown.  Take  the  gravy  in  the  drip- 
ping-pan— add  a  little  boiling  water  should  there  not  be  enough 
—stir  in  a  tablespoonful  of  walnut  catsup,  a  teaspoonful  of  Wor- 
cestershire sauce,  the  juice  of  a  lemon,  and  thicken  with  browned 
flour  previously  wet  with  cold  water.  Boil  up  once  and  put  into 
sauce-boat.  There  is  no  finer  preparation  of  halibut  than  this, 
which  is,  however,  comparatively  little  known.  Those  who  have 
eaten  it  usually  prefer  it  to  boiled  or  broiled.  If  you  have  any 
fish  left,  save  it  until  the  next  morning.  Pick  out  as  you  would 
cod,  \vith  an  equal  quantity  of  mashed  potato,  moisten  with  the 
sauce,  or  with  milk  and  butter  if  you  have  no  sauce;  put  into  a 
skillet  and  stir  until  it  is  very  hot. 

STURGEON  STEAK. 

Skin  the  steaks  carefully  and  lay  in  salted  water  (cold),  for  an 
hour,  to  remove  the  oily  taste,  so  offensive  to  most  palates.  Then 
wipe  each  steak  dry,  salt,  and  broil  over  hot  coals  on  a  buttered 
gridiron.  Serve  in  a  hot  dish  when  you  have  buttered  and  pep- 
pered them,  and  send  up  garnished  with  parsley,  and  accompa- 
nied by  a  glass  dish  containing  sliced  lemon.  Another  nice  way 
to  cook  sturgeon  is  to  prepare  it  as  the  above;  then  dip  it  in 
beaten  egg,  then  bread  crumbs,  and  fry  brown. 

STEWED  CODFISH. 

Soak  pieces  of  codfish  several  hours  in  cold  water,  pick  fine, 
and  place  in  skillet  with  water;  boil  a  few  minutes,  pour  off  wa- 
ter and  add  fresh,  boil  again  and  drain  off  as  before;  then  add 
plenty  of  sweet  milk,  a  good-sized  piece  of  butter,  and  a  thicken- 
ing made  of  a  little  flour  (or  cornstarch)  mixed  with  cold  milk 


FISH.  25 

until  smooth  like  cream.  Stir  well,  and  when  done  take  from  the 
fire,  and  add  the  yolks  of  three  well  beaten  eggs;  stir  quickly 
and  serve. 

FISH  CHOWDER. 

Take  a  fresh  codfish,  two  and  a  half  pounds  in  weight,  four 
medium-sized  potatoes,  four  small  onions,  two  slices  of  fat  salt 
pork.  First,  cut  the  pork  quite  fine,  put  it  in  your  kettle  and 
let  it  fry  brown.  Cut  the  fish  in  pieces  of  an  inch  thick,  and 
two  inches  square,  remove  all  the  bones  possible.  Cut  the  pota- 
toes and  onions  also  fine,  put  all  in  a  kettle  in  layers,  alternately, 
cover  with  hot  water,  cook  thirty  minutes;  then  add  one  pint  of 
rich  sweet  milk,  pepper  and  salt  to  taste.  Serve  hot. 

CODFISH  PIE. 

Take  a  piece  of  codfish,  soak  over  night  in  plenty  of  water. 
In  the  morning  simmer  until  tender.  When  done,  remove  all 
the  bones,  and  chop  fine.  Take  one  bowlful  of  fish,  one  and  one- 
half  bowlful  of  mashed  potatoes,  one  bowlful  of  thick  cream, 
one-half  teacupful  of  butter,  pepper  to  taste.  Mix  all  well  to- 
gether, and  brown  nicely  in  the  oven. 

CODFISH  HASH. 

Prepare  the  fish  as  in  the  above  recipe.  Take  one  bowlful  of 
fish,  one  and  one-half  bowlful  of  chopped  potatoes,  one  bowlful 
of  thick  cream,  two  eggs,  well  beaten,  butter  and  pepper  to 
taste.  Brown  in  the  oven.  Very  nice  for  breakfast. 

TURBOT. 

Take  a  fine,  large  whitefish,  steam  till  tender.  Take  out  the 
bones  and  sprinkle  with  pepper  and  salt.  For  the  dressing,  heat 
one  pint  of  milk  and  thicken  with  two-thirds  of  a  cupful  of  flour. 
When  cold,  add  two  well  beaten  eggs  and  half  a  teacupful  of 
butter.  Put  in  the  baking-dish  a  layer  of  fish,  then  a  layer  of 
sauce  till  full.  Season  with  onions,  parsley  and  thyme.  Cover 
the  top  with  bread  crumbs,  and  bake  one-half  hour. 

BOILED  CODFISH. 
Soak  over  night,  put  in  a  pan  of  cold  water,  and  simmer  two 


26  FISH. 

or  three  hours.  Serve  with  drawn  butter,  with  hard-boiled  eggs 
sliced  on  it.  Codfish  is  also  excellent  broiled.  After  soaking 
sufficiently,  grease  the  bars  of  the  gridiron,  broil,  and  serve  with 
bits  of  butter  dropped  over  it.  This  is  a  nice  relish  for  tea. 

BOILED  SALT  MACKEREL. 

After  freshening,  wrap  in  a  cloth  and  simmer  for  fifteen  min- 
utes; remove,  lay  on  it  two  hard-boiled  eggs  sliced,  pour  over  it 
drawn  butter,  and  trim  with  parsley  leaves.  Boiling  salt  fish 
hardens  it. 

CODFISH  BALLS.     (No.  1.) 

The  first  and  most  important  thing  to  be  remembered  is,  have 
the  ingredients  cooked  on  the  day  you  wish  them  to  be  eaten. 
Put  your  codfish  to  soak  the  night  before,  then  simmer  (not  boil), 
until  tender.  Have  the  potatoes  freshly  cooked  and  hot.  When 
the  fish  is  done,  take  out  all  the  bones  and  pull  every  lump, 
no  matter  how  small,  apart,  until  it  is  light  and  feathery.  Mash 
the  potatoes  until  they  are  perfectly  smooth;  add  a  little  cream 
or  milk  and  the  whites  of  four  eggs  and  a  little  pepper.  Mix  all 
together,  and  make  into  round  balls;  dip  in  the  yolks  of  four 
well  beaten  eggs,  then  in  bread  crumbs,  and  fry  in  hot  lard  like 
doughnuts.  They  will  not. absorb  the  fat,  but  will  immediately 
crisp  a  beautiful  brown;  turn  them  over  and  in  a  moment  they 
are  done.  Great  care  must  be  taken  to  have  the  lard  boiling  hot. 
Remember,  the  beauty  is  to  have  them  fine  and  white  inside,  like 
a  cream-puff.  If  rightly  made,  they  are  delicious,  and  far  supe- 
rior to  the  heavy,  butter-soaked  articles,  usually  termed  codfish 
balls. 

CODFISH  BALLS.    (No.  2.) 

Prepare  the  codfish  as  in  number  one.  Take  one  and  one-half 
coffeecupfuls  of  the  codfish,  two  cups  of  freshly  mashed  potatoes, 
three  well  beaten  eggs;  season  highly  with  pepper  and  a  little  salt; 
beat  the  whites  to  a  stiff  froth,  and  put  in  last.  Take  a  tablespoon- 
ful  of  the  batter  at  a  time  and  fry  in  hot  lard  like  doughnuts. 


FISH.  27 

SHELL-RISH. 


FRIED  OYSTERS. 

Drain  the  oysters  from  the  liquor.  Have  ready  some  finely  rolled 
crackers  or  corn-meal  into  which  sprinkle  some  pepper  and  salt. 
Have  ready  in  the  frying-pan  equal  quantities  of  butter  and  lard; 
dip  the  oysters  into  the  fine  crackers  or  corn-meal,  and  fry  a  light 
brown.  Another  way:  Make  a  batter  in  the  proportion  of  two 
eggs  to  a  cup  of  cream,  dip  the  oysters  into  the  batter,  then  into 
the  crumbs,  seasoned  with  pepper  and  salt.  Or,  you  may  make 
the  batter  a  little  thicker  and  omit  the  cracker  crumbs.  Fry  in 
hot  lard  and  butter  mixed — a  light  brown. 

STEWED  OYSTERS. 

Drain  the  oysters  from  their  liquor.  Put  them  on  the  fire  with- 
out any  water  or  liquor  and  cook  them  till  nearly  done.  Then 
drain  them  from  the  liquor  that  has  been  drawn.  To  one  quart 
of  oysters,  add  one-half  pint  of  sweet  cream  or  new  milk,  a  lump 
of  butter  the  size  of  an  egg,  and  yolk  of  one  egg.  Season  with 
pepper  and  salt  to  suit  your  taste,  and  thicken  with  a  spoonful  of 
flour.  Stew  all  together  until  the  egg  and  flour  are  cooked. 
The  butter,  yolk,  and  flour  should  be  beaten  together  and  made 
smooth  before  stirring  into  the  oysters. 

ESCALLOPED  OYSTERS. 

Drain  the  oysters  from  the  liquor;  butter  the  bottom  and  sides 
of  a  deep  dish.  Use  bread  crumbs  instead  of  crackers;  they  are 
better.  Place  in  the  bottom  a  layer  of  oysters,  bits  of  butter 
strewn  over  them,  a  little  salt  and  pepper,  just  a  shade  of  nut- 
meg, and  so  make  each  layer  till  the  dish  is  full,  having  bread 
crumbs  and  butter  on  the  top.  Bake  half  an  hour. 

FRICASSEED  OYSTERS. 

Take  a  quart  of  large,  fine  oysters,  pick  them  from  the  liquor. 
Heat  in  the  skillet  a  large  piece  of  butter  almost  to  boiling,  turn 
into  it  the  oysters  without  the  juice.  When  they  are  heated 
through  and  have  begun  to  swell,  and  the  ruffles  stand  out,  stir 


28  FISH. 

into  them  a  paste  made  of  a  piece  of  butter  the  size  of  an  egg 
and  a  large  tablespoonful  of  flour.  Let  it  cook  a  minute  or  two 
longer,  then  serve. 

FULTON  MARKET  STEW. 

Butter  a  baking-dish;  take  a  quart  of  the  largest  saddle  rock 
oysters,  take  them  from  the  liquor  and  lay  them  in  the  dish  with 
bits  of  butter,  salt  and  pepper,  to  your  taste.  Bake  them  ten 
minutes  in  a  hot  oven. 

OYSTER  PIE. 

Stew  the  oysters  in  their  own  liquor,  and  thicken  with  a  small 
lump  of  butter  pressed  in  a  tablespoonful  of  flour.  Line  the 
sides  and  bottom  of  a  deep  dish  with  paste;  turn  a  small  teacup 
bottom  upwards  in  the  center  of  the  dish.  It  will  hold  the  juice, 
and  prevent  the  paste  from  becoming  heavy .  Pour  in  the  oysters 
with  the  liquor,  put  on  the  top  crust,  and  bake  twenty  minutes. 

BROILED  OYSTERSI 

Dry  large,  selected  oysters  in  a  napkin,  pepper  and  salt,  and 
broil  on  a  fine  folding  wire  broiler,  turning  frequently  to  keep 
the  juice  from  wasting.  Serve  immediately,  in  a  hot  dish,  with 
little  pieces  of  butter  on  them ;  or,  pepper  a  cup  of  dry  bread 
crumbs;  dry  one  quart  of  oysters  in  a  napkin,  dip  each  in  butter 
previously  peppered,  roll  well  in  the  crumbs,  and  broil  over  a 
good  fire  from  five  to  seven  minutes.  Serve  immediately  in  a  hot 
dish  with  butter,  pepper  and  salt. 

STEAMED  OYSTERS. 

Wash  and  drain  one  quart  of  select  oysters,  put  in  pan  and 
place  in  steamer  over  boiling  water,  cover  and  steam  until 
oysters  are  plump  Avith  edges  ruffled;  place  in  a  heated  dish  with 
butter,  pepper  and  salt,  and  serve. 

OYSTER  PATTIES. 

Put  oysters  in  a  sauce-pan,  add  a  little  milk  and  part  of  the 
liquor  from  the  oysters;  season  with  pepper  and  salt,  a  bit  of 
lemon  rind,  and  a  piece  of  butter  rolled  in  flour;  stir  together, 


FISH.  29 

and  let  simmer  for  a  few  minutes,  and  put  in  shells  which  have 
been  previously  made  of  puff-paste  baked  in  patty  pans.  They 
may  be  served  hot  or  cold.  If  hot,  the  shells  should  be  warmed 
before  adding  the  oysters. 

PICKLED  OYSTERS. 

Turn  them  into  a  colander  to  drain ;  pick  them  out  one  by  one 
with  a  fork  and  put  them  in  a  spider — as  many  as  will  lay  on  the 
bottom — to  cook.  Season  with  salt  and  pepper;  when  the  edges 
are  curled  take  them  out,  put  on  a  platter;  be  very  careful  not  to 
burn  them.  The  juice  that  is  in  the  spider  turn  into  a  bowl  and 
save;  continue  the  same  till  all  are  cooked.  Strain  and  measure 
the  juice  and  add  as  much  cider  vinegar,  a  few  pieces  of  mace,  a 
tablespoonful  of  whole  pepper,  a  piece  of  butter  the  size  of  an 
egg,  and  let  it  boil  five  minutes;  then  can  them  up  in  glass  jars. 

CREAM  OYSTERS  ON  THE  HALF-SHELL. 

Put  into  your  inner  sauce-pan  a  cup  of  hot  water,  another  of 
milk,  and  one  of  cream,  with  a  little  salt.  Set  into  a  kettle  of 
hot  water  until  it  boils,  when  stir  in  two  tablespoonfuls  of  butter 
and  a  little  salt,  with  white  pepper.  Take  from  the  fire  and  add 
two  heaping  tablespoonfuls  of  arrowroot  or  cornstarch,  wet 
with  cold  milk.  By  this  time  your  shells  should  be  washed  and 
buttered,  and  a  fine  oyster  laid  within  each.  Use  clamshells; 
you  will  find  them  more  roomy  and  more  manageable,  because 
more  regular  in  shape.  Range  these  closely  in  a  large  baking- 
pan,  propping  them  with  clean  pebbles  or  fragments  of  shell,  if 
they  do  not  seem  inclined  to  retain  their  contents.  Stir  the 
cream  very  hard  and  fill  up  each  shell  with  a  spoon,  taking  care 
not  to  spill  any  in  the  pan.  Bake  five  or  six  minutes  in  a  hot 
oven  after  the  shells  become  warm.  Serve  on  the  shell.  Some 
substitute  oyster  liquor  for  the  water  in  the  mixture,  and  use  all 
milk  instead  of  cream. 

DEVILED  CRABS. 

Pick  the  meat  from  a  boiled  crab  and  cut  in  fine  bits;  add  one- 
third  as  much  bread  crumbs,  two  or  three  chopped  hard  boiled 
eggs,  and  lemon  juice;  season  with  pepper,  salt,  and  butter,  or 


30  FISH:. 

cream.  Clean  the  shells  nicely  and  fill  with  the  mixture;  sprinkle 
over  with  bread  crumbs  and  small  bits  of  butter,  and  brown  in 
the  oven.  Lobsters  may  be  prepared  in  same  way,  and  served  in 
silver  scallopshells.  Or,  boil  one  pint  of  milk,  and  thicken  with 
one  tablespoonful  cornstarch  mixed  in  a  little  cold  milk;  season 
with  pepper  and  salt,  and  pour  over  the  picked-up  lobster;  put 
in  baking-dish,  and  cover  with  bread  crumbs  and  a  few  pieces  of 
butter,  and  brown  in  the  oven. 

CLAM  CHOWDER. 

Chop  fifty  clams,  peel  and  slice  ten  raw  potatoes,  cut  into  dice 
six  onions  and  half  a  pound  of  fat  salt  pork,  slice  six  tomatoes  (if 
canned  use  a  coffeecupful),  add  a  pound  of  pilot  crackers;  first, 
put  pork  in  bottom  of  pot  and  try  out,  partially  cook  onions  in 
pork  fat,  remove  the  mass  from  pot,  and  put  on  a  plate  bottom 
side  up;  make  layers  of  the  ingredients,  season  with  pepper  and 
salt,  cover  with  water  and  boil  an  hour  and  a  half,  adding 
chopped  parsley  to  taste. 

To  BOIL  A  LOBSTER. 

Lobsters  and  crabs  should  be  boiled  as  soon  as  caught.  The 
most  humane  way  to  kill  them  is  to  drop  them  in  a  kettle  full  of 
boiling  water.  Choose  a  lively  one,  not  too  large,  lest  he  should 
be  tough.  Put  a  handful  of  salt  into  a  pot  of  boiling  water,  and 
having  tied  the  claws  together,  if  your  fish  merchant  has  not  al- 
ready skewered  them,  plunge  him  into  the  prepared  bath.  Boil 
from  half  an  hour  to  an  hour,  as  his  size  demands.  When  done, 
tarke  him  out  and  lay,  face  downward,  in  a  sieve  to  dry.  When 
cold,  split  open  the  body  and  tail,  and  crack  the  claws  to  extract 
the  meat,  throwing  away  the  "lady-fingers"  and  the  head. 

To  PREPARE  A  CRAB. 

Drop  in  boiling  water  and  boil  ten  minutes,  dip  the  head  in  first, 
that  kills  it  at  once.  The  nippers  and  tenlaches  are  broken  off, 
the  shell  broken  open  and  the  meat  lifted  out.  Nothing  is  thrown 
away  but  the  head,  and  stomach  which  lies  close  to  the  head. 
The  liquor  in  the  body  is  used  for  soup. 


MEATS. 


To  SELECT  MEAT. 

In  buying  beef,  select  that  which  is  of  a  clear,  cherry-red  color 
after  a  fresh  cut  has  been  for  a  few  moments  exposed  to  the  air. 
The  fat  should  be  of  a  light  straw  color,  and  the  meat  marbled 
throughout  with  fat.  If  the  beef  is  immature,  the  color  of  the 
lean  part  will  be  pale  and  dull,  the  bones  small,  and  the  fat  very 
.white.  High-colored,  coarse-grained  beef,  with  the  fat  a  deep 
yellow,  should  be  rejected.  In  corn-fed  beef  the  fat  is  yellowish, 
while  that  fattened  on  grasses  is  whiter.  In  cow  beef  the  fat  is 
also  whiter  than  in  ox  beef.  Inferior  meat  from  old  or  ill  fed 
animals  has  a  coarse,  skinny  fat  and  a  dark  red  lean.  Ox  beef  is 
the  sweetest  and  most  juicy,  and  the  most  economical. 

In  selecting  veal,  take  that  which  is  firm  and  dry,  and  the  joints 
stiff,  having  the  lean  a  delicate  red,  the  kidneys  covered  with  fat, 
and  the  fat  very  white.  If  you  buy  the  head,  see  that  the  eyes 
are  plump  and  lively,  and  not  dull  and  sunk  in  the  head. 

In  choosing  mutton,  take  that  which  is  bright  red  and  close 
grained,  with  firm  and  white  fat.  The  meat  should  feel  tender 
and  springy  on  pressure.  Notice  the  vein  in  the  neck  of  the  fore 
quarter,  which  should  be  a  fine  blue. 

Lamb  is  good  at  a  year  old,  and  more  digestible  than  most  im- 
mature meat.  The  meat  should  be  light  red  and  fat. 

Great  care  should  be  taken  in  selecting  pork.  If  ill  fed  or  dis- 
eased, no  meat  is  more  injurious  to  the  health.  The  lean  must 
be  fine-grained,  and  both  fat  and  lean  very  white.  The  rind 
should  be  smooth  and  cool  to  the  touch.  If  clammy,  be  sure  the 
pork  is  stale  and  reject  it.  If  the  fat  is  full  of  small  kernels,  it 
is  an  indication  of  disease.  In  good  bacon  the  rind  is  thin,  the 


32  MEATS. 

fat  firm  and  the  lean  tender.  Busty  bacon  has  yellow  streaks  in 
it.  Hams  are  tried  by  sticking  a  knife  in  them.  If  when  drawn 
out  it  has  no  bad  odor,  the  hain  is  good. 

BROILED  BEEFSTEAK. 

Lay  a  thick  tender  steak  upon  a  gridiron  well  greased  with 
beef  suet,  over  hot  coals;  when  done  on  one  side  have  ready  the 
warm  platter  with  a  little  butter  on  it,  lay  the  steak,  without 
pressing  it,  upon  the  platter,  quickly  place  it  on  the  gridiron, 
and  cook  the  other  side.  "When  done  to  liking,  put  on  platter 
again,  spread  lightly  with  butter,  season  with  salt  and  pepper, 
and  place  where  it  will  keep  warm  (over  boiling  steam  is  best)  for 
a  few  moments,  but  do  not  let  the  butter  become  oily.  Serve  on 
hot  plates.  Many  prefer  to  sear  on  one  side,  turn  immediately 
and  sear  the  other,  and  finish  cooking,  turning  often.  Season 
with  salt,  pepper  and  butter. 

FRIED  BEEFSTEAK. 

When  the  means  to  broil  are  not  at  hand,  the  next  best  method 
is  to  heat  the  frying-pan  very  hot,  put  in  the  steak,  let  it  remain 
a  few  moments,  loosen  with  a  knife  and  turn  quickly  several 
times;  repeat  this  and  when  done  transfer  to  a  hot  platter.  Salt, 
pepper,  and  put  over  it  bits  of  butter.  This  way  of  frying  is  both 
healthful  and  delicate. 

BEEFSTEAK  SMOTHERED  ix  ONIONS. 

Fry  brown  four  slices  of  salt  pork;  when  brown,  take  out  the 
pork  and  put  in  six  onions,  sliced  thin.  Fry  about  ten  minutes, 
stirring  all  the  while;  then  take  out  all  except  a  thin  layer,  and 
upon  this  lay  a  slice  of  steak,  then  a  layer  of  onions,  then  steak, 
and  cover  thick  with  onions.  Dredge  each  layer  with  pepper, 
salt,  and  flour.  Pour  over  this  one  cupful  of  boiling  water,  and 
cover  tight.  Simmer  half  an  hour.  When  you  dish,  place  the 
steak  in  the  center  of  the  dish,  and  heap  the  onions  around 
it.  Serve  the  same  vega tables  as  for  broiled  steak. 

BOILED  BEEF. 

Take  a  piece  of  sirloin  or  round  of  beef,  wash  it  clean  and  put 
it  on  to  boil  in  two  quarts  of  warer;  salt  it  and  boil  till  tender. 


:MEATS.  33 

"When  nearly  done,  pare  some  potatoes  and  let  them  steam  with 
the  meat.  When  half  done,  boil  down  the  liquor  and  put  in  a 
piece  of  butter,  and  brown  the  meat  and  potatoes.  When  nice- 
ly browned,  take  them  out  and  pour  into  the  gravy  one  pint  of 
boiling  water,  and  thicken  with  flour  paste.  This  makes  a  very 
nice  dish  for  dinner. 

MOCK  DUCK — Very  fine. 

Take  flank  or  round  steak.  Pound  and  sprinkle  it  with  pep- 
per and  salt.  Make  a  tilling  of  sweet-breads.  To  prepare  the 
sweet-breads,  soak  them  over  night  in  salt  and  water.  In  the 
morning  put  them  in  fresh  water  and  par-boil  them ;  chop  them 
fine  and  make  a  dressing  of  one  pint  of  bread-crumbs,  two  soda 
crackers  rolled  fine,  two  eggs  well  beaten.  Season  with  cayenne, 
black  pepper,  and  salt,  a  piece  of  butter  the  size  of  an  egg.  Put 
in  the  sweet-breads  and  moisten  with  one  cup  of  cream  or  milk ; 
stir  all  the  ingredients  well  together,  spread  them  on  the  meat, 
roll  it  up,  and  sew  it  tight.  Put  it  into  a  pot  and  pour  on  a 
quart  of  boiling  water,  add  a  tablespoonful  of  butter.  Boil  one 
hour,  then  take  it  out  and  put  it  in  the  roast-pan  with  the  water 
in  which  it  has  boiled,  and  bake  until  nicely  browned,  basting 
frequently.  Thicken  the  gravy  with  a  little  flour  and  pour  over 
the  meat. 

ROAST  BEEF  WITH  YORKSHIRE  PUDDING. 

Never  wash  the  meat,  but  if  necessary,  wipe  with  a  damp  cloth, 
sprinkle  with  salt,  pepper,  and  flour;  if  not  fat,  put  three  or  four 
pieces  of  butter  the  size  of  a  hickory-nut  on  it;  put  in  a  dripping- 
pan  without  water,  letting  it  rest  on  a  wire  frame  or  some  small 
sticks  to  keep  it  from  the  pan;  baste  and  turn  it  often,  baking 
from  fifteen  to  twenty  minutes  for  every  pound.  Make  the  pud- 
ding, to  eat  like  vegetables  with  the  roast,  as  follows:  One  pint 
of  milk,  take  three  eggs,  three  cups  of  flour,  teaspoonful  of  salt, 
stir  to  a  smooth  batter,  pour  into  the  dripping-pan,  half  an  hour 
before  the  meat  is  done.  Cut  into  square  pieces,  and  put  around 
the  beef.  It  should  be  a  fine  brown. 

BEEF  A  LA  MODE. 
Six  pounds  of  the  round  of  fresh  beef.      In  the  absence  of  a 


34  MEATS. 

larding  needle,  use  carving  steel  to  make  holes  all  through  the 
piece  an  inch  or  two  apart.  The  piece  of  meat  should  be  six  inch- 
es thick.  Cut  pieces  of  pickled  pork  the  size  of  a  dice,  square, 
and  two  inches  long,  and  stick  them  into  these  holes.  Then  nib 
the  beef  both  sides  with  pepper,  salt  and  ground  cloves,  mixed. 
Having  heated  some  fresh  lard  in  your  pot,  fry  a  medium-sized 
onion  in  it  quite  brown.  Lay  the  meat  in  this  and  pour  around  it 
as  much  boiling  water  or  stock  as  will  almost  cover  it.  Have  a 
close  lid  to  the  pot,  and  stew  slowly  at  least  three  hours.  Tie  a 
bunch  of  bay  leaves  in  a  cloth  and  throw  them  in  when  you  first 
put  in  the  meat.  About  an  hour  before  it  is  done,  pour  in  two 
tablespoonfuls  of  red  tomato  catsup  or  Chili  sauce,  or  a  large  tea- 
cup of  canned  tomatoes;  one  or  two  carrots  or  turnips,  or  both, 
is  by  some  considered  an  improvement.  When  the  meat  is  taken 
out,  add  a  little  water  and  flour  to  make  the  gravy. 

BOILED  CORNED  BEEF. 

Wash  a  piece  of  beef  weighing  ten  pounds;  put  it  into  two 
gallons  of  cold  water;  when  it  comes  to  a  boil,  skim  carefully., 
and  boil  very  slowly,  six  hours.  Some  boil  all  kinds  of  vegetables 
in  the  same  pot;  but  there  is  one  objection  to  this  method;  you 
lose  the  distinctive  flavor  of  each  vegetable,  and  the  beef  is  flavored 
with  the  vegetables,  which  is  very  unpleasant  when  it  is  cold. 
The  vegetables  to  serve  with  corned  beef  are  beets,  turnips,  cab- 
bage, parsnips,  carrots  and  potatoes.  When  the  beef  is  simply 
for  one  hot  dinner,  the  part  of  the  beef  is  not  of  so  much  con- 
sequence; but  when  it  is  to  be  pressed,  there  should  be  care  taken 
in  the  selection  of  the  peice  to  boil,  the  brisket,  the  flank,  and 
the  part  of  the  libs,  are  the  best  parts  to  press.  Boil  as  before 
directed  and  take  out  the  bones,  lay  the  meat  on  a  large  platter, 
and  place  a  tin  sheet  upon  it;  on  the  sheet  place  a  weight,  and 
set  it  in  a  cool  place.  When  ready  to  use,  trim  the  edges,  and 
use  the  trimmings  for  meat  hash.  This  makes  a  nice  dinner  ^\ith 
baked  potatoes,  squash,  and  macaroni. 

To  COOK  A  FILLET  OF  BEEF. 

The  fillet  is  the  under  side  of  the  loin  of  beef,  the  steaks  cut 
from  this  part  are  called  Porterhouse  steaks.  After  it  is  trimmed 


MEATS.  35 

and  larded,  put  it  into  a  small  baking-pan,  in  the  bottom  of 
which  are  placed  some  chopped  pieces  of  pork,  and  beef  suet; 
sprinkle  some  salt  and  pepper  over  it  and  put  a  large  ladleful  of 
hot  stock  into  the  bottom  of  the  pan,  or  it  may  be  simply  basted 
with  boiling  water.  Half  an  hour  (if  the  oven  is  very  hot  as  it 
should  be)  before  dinner,  put  it  into  the  oven,  baste  it  often, 
supplying  a  little  hot  stock  if  necessary. 

To    MAKE    THE    MUSHROOM    SAUCE. 

Take  a  ladleful  of  stock,  free  from  grease,  from  the  stock-pot; 
add  to  it  part  of  the  juice  from  the  can  of  mushrooms;  thicken  it 
with  a  little  flour  and  butter  mixed;  add  pepper,  salt,  a  few  drops 
of  lemon  juice;  now  add  the  mushrooms,  let  them  simmer  a  few 
minutes.  Pour  the  sauce  over  the  fillet  of  beef,  and  serve. 

BREAKFAST  STEW. 

Cut  three-fourths  pound  of  cold  roast  beef  into  small  pieces, 
heat  slowly  with  half  a  pint  of  cold  water,  one  tablespoonful  of 
Chili  sauce,  a  teaspoonful  of  salt,  and  half  ateaspoonful  of  pep- 
per. Rub  two  tablespoonfuls  of  flour  with  some  butter  and  a  lit- 
tle of  the  hot  gravy,  add  to  the  beef,  let  it  cook  until  the  flour  is 
done,  and  then  serve  with  bits  of  dry  toast. 

BOILED  SALT  TONGUE. 

Soak  the  tongue  over  night;  in  the  morning  put  it  on  to  boil 
in  six  quarts  of  cold  water,  and  boil  slowly  six  hours,  if  the 
tongue  is  large;  if  not,  five  hours  will  answer.  Take  it  from  the 
boiling  water  and  throw  it  into  cold  water,  and  peel  the  skin  off. 
Set  it  away  to  cool.  For  dinner,  use  the  same  vegetables  as  for 
cold  corned  beef.  The  roots  will  make  a  nice  hash. 

DRIED  BEEF. 

The  most  common  way  of  serving  dried  beef,  is  to  shave  it  into 
thin  slices  or  chips,  raw;  but  a  more  savory  relish  may  be  made 
of  it  with  little  trouble.  Put  the  slices  of  uncooked  beef  into  a 
frying-pan  with  cold  water,  to  freshen  it;  set  it  over  the  fire  for 
ten  minutes;  when  it  comes  to  a  boil,  drain  off  the  water  and  pour 


36  MEATS. 

some  milk  on  the  beef — say  to  a  pint  of  chipped  beef,  one  quart 
of  sweet  milk.  Thicken  it  with  one-half  cup  of  corn-starch  or 
flour,  a  little  butter  and  pepper,  two  well  beaten  eggs.  Serve 
with  baked  potatoes  for  breakfast  or  supper.  Fried  ham  is  very 
nice  prepared  in  this  way. 

FRIED  LIVER. 

Cut  in  thin  slices  and  place  on  a  platter,  pour  on  boiling  water 
and  immediately  pour  it  off  (sealing  the  outside,  taking  away  the 
unpleasant  flavor  and  making  it  moi-e  palatable);  have  ready  in 
the  skillet  on  the  stove,  some  hot  lard  or  beef  drippings,  dredge 
the  liver  with  flour  nicely  seasoned  with  pepper  and  salt,  put  in 
skillet,  placing  the  tin  cover  on,  fry  slowly  until  both  sides  are 
dark  brown. 

LARDED  LIVER. 

Lard  a  calf's  liver  with  bacon  or  ham,  season  with  salt  and  pep- 
per, tie  a  cord  around  the  liver  to  keep  it  in  shape,  put  in  a  kettle 
with  one  quart  of  cold  water,  a  quarter  of  a  pound  of  bacon,  one 
onion,  chopped  fine,  and  one  teaspoonful  of  sweet  marjoram;  let 
simmer  slowly  for  two  hours,  pour  off  gravy  into  gravy  dish,  and 
brown  liver  in  kettle.  Serve  with  the  gravy. 

BROILED  TRIPE. 

Drain,  dredge  in  flour,  broil  on  a  greased  gridiron  for  ten  min- 
utes; season  with  salt,  pepper  and  butter,  and  serve  on  very  hot 
dishes.  In  buying  tripe,  get  the  "honey-comb,"  as  it  is  the  best. 

FRIED  TRIPE. 

Dredge  with  flour,  or  dip  in  egg  or  cracker  crumbs,  fry  in  hot 
butter,  or  other  fat,  until  a  delicate  brown  on  both  sides,  lay  it 
on  a  dish,  add  vinegar  to  the  gravy,  and  pour  over  the  tripe  (or 
the  vinegar  may  be  omitted,  and  the  gravy  added,  or  the  tripe 
may  be  served  without  vinegar  or  gravy).  Or  make  a  batter  by 
mixing  gradually  one  cup  of  flour  with  one  of  sweet  milk,  then 
add  an  egg  well  beaten  and  a  little  salt;  drain  the  tripe,  dip  in 
batter  and  fry  in  hot  drippings  or  lard.  Salt  pork  and  pig's  feet 
may  be  cooked  by  the  same  rule. 


MEATS.  37 

SPICED  BEEF. 

Take  a  piece  of  beef  from  the  fore  quarter,  weighing  ten  or 
twelve  pounds.  Take  one  pint  of  salt,  one  teacupful  of  molas- 
ses or  brown  sugar,  one  tablespoonful  ground  cloves,  allspice 
and  pepper,  and  two  tablespoonfuls  of  pulverized  saltpetre.  Place 
the  beef  in  a  deep  pan;  rub  with  this  mixture.  Turn  and  rub 
each  side  twice  a  day  for  a  week.  Then  wash  off  the  spices;  put 
in  a  pot  of  boiling  water,  and  as  often  as  it  boils  hard,  turn  in  a 
teacupful  of  cold  water.  It  must  simmer  for  fire  hours  on  the  back 
part  of  the  stove.  Press  under  a  heavy  weight  till  it  is  cold. 
You  can  use  the  pickle  again,  first  rubbing  into  the  meat  a  hand- 
ful of  salt.  This  is  good  to  pickle  tongue  also. 

STOCK. 

The  liquor  in  which  a  joint  of  meat  has  been  boiled,  trimmings 
of  fresh  meat,  poultry,  shank  bones,  roast  beef  bones,  any  pieces 
the  larder  may  furnish;  crack  the  bones,  put  all  into  the  soup 
pot,  cover  with  cold  water,  and  simmer  gently  six  hours;  skim 
carefully  and  strain;  when  cold,  remove  the  fat  from  top.  Put 
the  stock  over  the  fire  and  boil  down  until  it  is  almost  a  thick 
jelly.  This  is  used  to  glaze  a  roast  fillet  of  beef;  or  to  add  when 
you  cook  beef  a  la  mode. 

To  ROAST  A  FILLET  OF  BEEF. 

Lard  it,  and  bind  it  carefully  to  the  skewer  with  a  small  wire; 
cover  the  fillet  with  sweet  salad  oil  and  a  little  lemon  juice.  Put 
it  into  a  hot  oven;  baste  it  frequently;  five  minutes  before  tak- 
ing it  away  from  the  fire,  glaze  the  fillet  three  times  with  a  glaz- 
ing brush.  When  the  fillet  is  carved  at  table,  the  little  juice 
which  falls  into  the  dish  should  be  poured  over  each  of  the 
slices. 

BOILED  MUTTON  WITH  CAPER  SAUCE. 

Have  ready  a  pot  of  boiling  water,  and  throw  in  a  handful  of 
salt;  wash  a  leg  of  mutton  and  rub  salt  through  it.  If  it  is  to  be 
rare,  cook  two  hours,  if  well  done,  three  hours  or  longer,  accord- 
ing to  size.  Boil  a  pint  of  milk,  thicken  with  flour  well  blended, 
add  butter  j  salt,  pepper  and  two  tablespoonfuls  of  capers,  or  mint 


3g  MEATS. 

sauce  if  preferred.  Another  way :  Boil  in  six  quarts  of  water. 
In  a  few  minutes  a  scum  will  rise,  \\liich  must  be  skimmed  off 
carefully.  Throw  in  a  handful  of  whole  black  pepper,  add  salt 
and  boil  till  done.  Serve  with  caper  sauce. 

POT  ROAST. 

A  nice  way  to  cook  a  leg  of  mutton,  lamb,  or  veal,  is  in  this, 
way:  Put  into  a  pot  one  pint  of  boiling  water,  put  in  the  meat, 
and  steam  two  hours,  then  add  salt  and  pepper,  steam  till  tender, 
add  some  butter,  and  brown  in  the  pot.  Put  it  on  a  platter  and 
serve  it  with  the  gravy,  thickened  with  a  little  flour. 

FRIED  MUTTON  CHOPS. 

For  this  dish  the  dainty  French  chops  that  are  at  once  so  deli- 
cious and  so  expensive  need  not  be  used.  The  large,  coming 
further  down  the  leg  and  resembling  cutlets  more  than  chops  are 
quite  as  good.  Beat  them  hard  with  the  flat  of  a  hatchet,  crush- 
ing the  bones,  dip  each  first  into  beaten  egg,  then  into  cracker 
crumbs.  Have  ready  plenty  of  boiling  hot  lard  or  drippings  in 
a  flying-kettle.  Test  it  with  a  piece  of  bread,  and  if  this  browns 
almost  instantly  the  fat  is  in  proper  condition.  Fry  the  chops  a 
good  brown,  remove  with  a  skimmer  and  place  on  a  hot  platter, 
and  serve  hot. 

LAMB  CHOPS. 

This  is  a  favorite  dinner-company  dish,  generally  arranged  in  a 
circle,  around  green  pease.  They  should  be  neatly  trimmed,  the 
bones  scraped,  then  rolled  in  a  little  melted  butter,  and  carefully 
broiled.  When  done,  rub  more  butter  over  them  and  season  with 
pepper  and  salt.  Slip  little  paper,  ruffled,  over  the  ends  of  the 
bones.  They  may  be  served  with  a  centre  of  almost  any  kind  of 
vegetables,  such  as  a  smooth  hemisphere  of  mashed  potatoes  or 
spinach,  or  with  beans,  cauliflowers  or  stuffed  baked  tomatoes, 
or  with  a  tomato  sauce. 

LEG  OF  MUTTON  ROASTED. 

A  leg  of  mutton  intended  for  roasting  can  be  kept  much  longer 
than  for  boiling,  but  must  be  wiped  very  dry,  and  dusted  with 


MKATS.  39 

flour  and  pepper.  Cut  off  knuckle,  remove  thick  skin,  and  trim 
off  piece  of  thick  flank.  Put  a  little  salt  and  water  into  dripping- 
pan,  baste  joint  for  short  time  with  it,  then  use  gravy  from  meat 
itself,  basting  eveiy  ten  minutes.  A  leg  of  mutton,  if  too  large, 
can  be  divided,  and  knuckle  boiled.  By  placing  a  paste  of  flour 
and  water  over  part  cut  off,  to  keep  in  gravy,  it  can  be  roasted, 
by  which  means  two  roast  dinners  can  be  had  from  one  joint. 

ROAST  LAMB. 

The  fore  and  hind  quarter  of  lamb  are  used  for  roasting.  Rub 
on  a  little  butter,  salt  and  pepper;  put  a  pint  of  water  into  the 
dripping-pan,  and  a  little  lard  or  butter,  allow  about  fifteen  min- 
utes to  a  pound;  baste  often.  Lamb  is  to  be  cooked  thoroughly. 

The  following  is  a  very  excellent  sauce  for  roast  lamb :  Pick, 
wash  and  shred  fine,  some  fresh  mint,  put  on  it  a  tablespoonful 
of  sugar  and  four  tablespoonfuls  of  vinegar;  or,  chop  some  hard 
pickles  to  the  size  of  capers  and  put  them  to  a  half  pint  of  melted 
butter,  and  a  teaspoonful  of  vinegar. 

MUTTON  A  LA  VENISON. 

Take  a  leg  of  mutton  and  lard  it  well  with  strips  of  salt  pork; 
insert  deep  slits  in  the  meat,  which  has  been  previously  rolled  in 
pepper  and  cloves;  bake  two  hours  or  according  to  the  size  of  the 
roast,  basting  frequently  while  in  the  oven.  About  an  hour  before 
serving,  spread  over  it  currant  jelly.  Return  to  the  oven  and 
brown. 

SAUTED  MUTTON  CHOPS. 

Trim  the  superfluous  fat,  and  the  skin  from  chops;  heat  a  fry- 
ing-pan until  the  chops  siss,  on  being  put  into  it;  put  the  chops 
into  the  hot  frying-pan,  and  brown  them  quickly,  first  on  one 
side  then  on  the  other,  and  then  move  the  pan  away  from  the  hot 
part  of  the  stove,  and  finish  cooking  the  chops  to  the  desired 
degree.  Chops  fried  in  this  way  are  juicy  and  nicely  flavored; 
when  they  are  done  put  them  on  a  hot  platter,  season  with  salt, 
pepper  and  butter;  serve  them  hot. 

ROAST  VEAL. 

Prepare  the  dressing  as  for  fowls.  In  the  place  where  the  bone 
has  been  removed,  put  in  the  dressing.  Tie  the  fillet  around 


40  MEATS. 

with  a  white  string,  in  order  to  keep  it  in  shape  and  compact,  as 
it  will  look  better  so,  and  can  be  carved  more  readily.  The  string 
should  be  removed  before  sending  to  the  table.  Roast  the  veal 
in  an  oven,  without  water  in  the  pan.  Veal  should  be  thoroughly 
done,  but  it  takes  longer  time  to  even  heat  it  through,  than  any 
other  kind  of  meat.  A  fillet  of  ordinary  size  will  require,  cer- 
tainly, three  hours'  roasting.  Baste  frequently  with  butter.  Just 
before  it  is  done,  sprinkle  over  a  little  flour,  and  rub  over  some 
butter.  This  will  give  a  frothy  appearance  to  the  meat.  Serve 
with  sliced  lemons. 

VEAL  STEW. 

Cut  four  pounds  of  veal  into  strips  three  inches"  long  and  an 
inch  thick,  peel  twelve  large  potatoes,  cut  them  into  slices  an 
inch  thick,  then  spread  a  layer  of  veal  on  the  bottom  of  the  pot, 
and  sprinkle  a  little  salt  and  a  very  little  pepper  over  it,  then  put 
a  layer  of  potatoes;  then  a  layer  of  veal  seasoned  as  before.  Use 
up  the  veal  thus,  and  over  the  last  layer  of  veal  put  a  layer  of 
slices  of  salt  pork,  and  over  the  whole  a  layer  of  potatoes.  Pour 
in  water  till  it  rises  an  inch  over  the  whole,  and  cover  it  as  close 
as  possible;  heat  it  fifteen  minutes  and  simmer  it  an  hour.  Ten 
minutes  before  taking  up,  put  in  butter  the  size  of  an  egg,  stir  in 
a  thin  batter  made  of  two  tablespoonfuls  of  flour. 

VEAL  CUTLETS. 

Fry  brown  four  slices  of  salt  pork.  Take  them  up,  and  add  to 
the  fat  two  large  tablespoonfuls  of  lard  or  drippings.  Have 
ready  thin  slices  of  veal  (they  are  best  cut  from  the  leg).  Season 
with  salt  and  pepper.  Dip  them  in  an  egg,  which  has  been  well 
beaten,  then  into  cracker  crumbs,  and  fry  a  light  brown.  Put 
on  a  hot  platter  and  serve  with  the  pork.  To  make  the  gravy: 
Add  a  teacupful  of  sweet  milk  to  the  gravy  in  the  pan;  stir  in  a 
tablespoonful  of  flour,  previously  wet  in  cold  water,  boil  five  min- 
utes and  serve  with  the  cutlets. 

VEAL  TERRAPIN. 

Take  some  nice  cold  roast  veal  (from  the  fillet  or  loin),  and  cut 
it  into  small  mouthfuls;  put  it  into  a  stew-pan;  have  ready  a 


f  MEATS,  41 

dressing  of  six  hard  boiled  eggs,  minced  fine,  a  small  teaspoon- 
ful  of  French  mustard,  a  saltspoonful  of  salt,  and  the  same  of 
cayenne  pepper,  half  pint  of  cream.  If  you  cannot  conveniently 
obtain  cream,  substitute  a  tablespoonful  of  butter.  All  the  in- 
gredients for  this  dressing  must  be  thoroughly  mixed,  then  pour 
it  over  the  veal  and  give  the  whole  a  hard  stir.  Cover  it  and  let  it 
stew  over  the  fire  for  about  ten  minutes.  Fresh  venison  is  excel- 
lent cooked  in  this  manner;  so,  also  are  ducks,  pheasants,  par- 
tridges or  grouse,  making  a  fine  dish  for  company. 

VEAL  LOAF. 

Three  pounds  of  uncooked  veal,  one-fourth  pound  of  salt  pork 
(less  will  answer  if  butter  is  used),  three  eggs,  three  Boston 
crackers,  one  and  one-half  teaspoonful  of  salt,  two  teaspoonfuls 
of  pepper;  use  powdered  sage,  thyme,  or  sweet  marjoram  if  you 
like.  Chop  the  meat  and  pork  very  fine,  add  the  beaten  eggs 
and  the  rolled  crackers,  with  the  rest  of  the  ingredients.  Press 
hard  into  a  pudding-dish,  and  bake  two  hours.  Slice  thin,  gar- 
nish with  parsley,  and  eat  cold. 

VEAL  KOLL. 

Two  pounds  of  pork  steak;  three  pounds  of  veal,  chopped  fine; 
ten  crackers,  rolled;  one  tablespoonful  of  thyme,  summer  savory, 
or  parsley;  six  eggs;  salt  and  butter.  Mix  thoroughly.  Bake 
one  hour,  then  spread  eggs  and  crackers  over  it  and  put  in  to 
brown. 

VEAL  SWEETBREADS. 

Sweetbreads  should  be  soaked  in  cold  water  for  an  hour  as 
soon  as  they  come  from  the  market,  as  they  do  not  keep  well;  cut 
through  each,  draw  a  piece  of  salt  pork  through  the  incision, 
and  put  on  to  boil  in  salt  water  or  soup-stock  until  thoroughly 
done;  take  off,  place  in  cold  water  for  a  few  minutes,  remove  the 
little  pipes  and  skin,  and  put  away  in  a  cold  place  until  ready  to 
cook  for  the  table.  When  wanted,  season  with  salt  and  pepper, 
roll  in  bread  crumbs,  and  fry  in  a  frying-pan,  or  like  doughnuts, 
in  hot  fat.  Serve  with  green  pease,  or  with  a  gravy  made  by 
pouring  a  cup  of  milk  thickened  with  flour  into  the  frying-pan. 


42  MEATS.  , 

Or  prepare  as  for  frying',  slice  thin,  sprinkle  over  grated  nutmeg- 
and  chopped  parsley,  dip  into  a  batter  made  of  one  cup  of  milk, 
one  egg  one  cup  of  flour,  a  pinch  of  salt,  and  a  half  teaspoon- 
ful  of  baking-powder,  and  fry  like  fritters, 

CROQUETTES. 

One  sweetbread,  two  coffeecups  of  chopped  chicken,  one  cup 
of  bread  crumbs;  pour  on  boiling  water  enough  to  moisten  them. 
Add  the  yolks  of  two  eggs,  stir  over  the  fire  till  quite  stiff,  and 
set  away  to  cool.  Chop  three  teaspoonfuls  of  parsley,  'three  of 
thyme,  three  of  onions,  one  of  mace,  one  of  nutmeg,  salt  and 
cayenne  pepper  to  taste;  add  one-fourth  pound  of  butter;  then 
beat  in  the  mixture  two  eggs;  mix  well  with  the  hand;  shape  like 
pears;  dip  in  beaten  egg  then  in  bread-crumbs  and  fry  in  hot 
lard,  a  light  brown. 

SWEETBREADS  PATTIES. 

Take  three  large  sweetbreads.  When  you  have  washed  them, 
and  removed  all  bits  of  skin  and  fatty  matter,  cover  with  cold 
water,  and  heat  to  a  boil.  Pour  off  the  hot  water,  and  pour  on 
cold  water,  enough  to  cover  them  nicely,  and  stew  till  tender. 
When  done,  season  with  salt,  butter,  black  and  a  very  little  cay- 
enne pepper,  and  a  little  chopped  parsley.  Add  one  cup  of  thick 
cream.  They  are  now  ready  for  use.  For  the  patties,  make  a 
good  puff-paste,  and  bake  as  you  would  tarts.  Before  you  put 
them  in  the  oven,  brush  them  over  with  the  yolk  of  an  egg. 
They  should  be  baked  the  day  before  you  want  to  use  them. 
Have  your  sweetbreads  hot,  and  fill  your  patties  just  before 
sending  them  to  the  table. 

SWEETBREADS  WITH  MUSHROOMS. 
/> 
Allow  eight  sweetbreads  to  a  can  of  mushrooms.     After  they 

are  par-boiled  and  trimmed,  cut  them  up  in  pieces  and  stew  till 
tender;  cut  up  the  mushrooms  and  stew  in  their  liquor  for  twenty- 
minutes,  then  add  to  the  sweetbreads  a  coffeecupful  of  cream, 
pepper,  salt,  and  a  tablespoonful  of  butter.  Serve  hot.  Sweet- 
breads broiled  and  served  with  a  dressing  of  green  pease,  makes 
a  delicious  dish. 


MEATS.  43 

SWEETBREADS  WITH  TOMATOES. 

Take  two  large  sweetbreads,  par-boil  and  remove  the  skin.  Put 
them  into  a  sauce-pan  with  half  a  pint  of  water,  salt  and  pepper 
to  taste.  Stew  slowly.  Mix  a  tablespoonful  of  flour  with  a  small 
piece  of  butter,  to  which  you  may  add  a  very  little  nutmeg,  if 
YOU  like.  Stir  this  into  the  sweetbreads  after  stewing  them  for 
one-half  hour.  Set  the  sauce-pan  in  the  oven  and  brown  the 
sweetbreads  on  the  dish.  Pour  the  gravy  into  one-half  pint  of 
stewed  tomatoes,  thickened  with  one  dessertspoonful  of  flour  and 
a  little  piece  of  butter.  Season  with  salt  and  pepper.  Strain  it 
through  a  small  wire  sieve  into  the  stew-pan.  Let  it  come  to  a 
boil  and  stir  till  done.  Pour  it  over  the  sweetbreads  and  send  to 
the  table  hot. 

CROQUETTES  OF  CALF'S  BRAINS. 

Wash  the  brains  very  thoroughly  until  they  are  free  from  mem- 
branous matter  and  perfectly  white.  Beat  them  smooth;  season 
with  a  pinch  of  powdered  sage,  pepper  and  salt.  Add  two  table- 
spoonfuls  of  fine  bread  crumbs  moistened  with  milk,  and  a  beaten 
egg.  Roll  into  balls  with  floured  hands,  dip  in  the  beaten  egg, 
then  in  cracker  crumbs,  and  fry  in  butter  or  veal  drippings. 
These  are  nice  with  boiled  spinach. 

BOILED  HAM. 

Have  a  coarse  hand  brush  for  cleaning  hams,  as  it  is  impossi- 
ble to  get  them  clean  by  simply  washing  them.  Cover  with  cold 
water,  add  one-half  teacupful  of  molasses,  and  simmer  slowly. 
A  ham  weighing  twelve  pounds,  will  require  five  hours  boiling. 
After  it  is  boiled,  take  off  the  skin  and  rub  it  all  over  with  an  egg, 
then  strew  bread  crumbs  over  it;  baste  with  butter,  and  set  it  in 
the  oven  until  it  is  baked  a  light  brown.  A  ham  has  an  excellent 
flavor  if  boiled  as  follows :  Before  cooking,  soak  in  vinegar  and 
water,  then  boil  in  water  with  two  heads  of  celery,  two  or  three 
turnips,  same  of  onions  (if  wished),  and  a  handful  of  sweet  herbs; 
put  the  ham  in  cold  water  and  let  it  heat  very  gradually;  allow 
an  hour's  boiling  to  every  four  pounds. 


44  MEATS. 

BROILED  HAM. 

Cut  the  ham  in  slices  of  medium  thickness,  place  on  a  hot  grid- 
iron, and  broil  until  the  fat  flows  out  and  the  meat  is  slightly 
browned,  take  from  the  gridiron  with  a  knife  and  fork,  drop  into 
a  pan  of  cold  water,  then  return  again  to  the  gridiron,  repeat 
several  times,  and  the  ham  is  done;  place  on  a  hot  platter,  add  a 
few  lumps  of  butter  and  serve  at  once.  If  too  fat  trim  off  a  part; 
it  is  almost  impossible  to  broil  the  fat  part  without  burning,  but 
this  does  not  impair  the  taste.  Pickled  pork  and  breakfast  ba- 
con may  be  broiled  in  the  same  way. 

FRIED  HAM. 

Place  the  slices  in  boiling  water  and  cook  till  tender;  put  in  a 
frying-pan  and  brown,  and  dish  on  a  platter;  fry  some  eggs  by 
dipping  gravy  over  them  till  done,  instead  of  turning;  take  up 
carefully  and  lay  them  on  the  slices  of  ham.  This  is  a  tempting 
dish,  and  if  nicely  prepared,  quite  ornamental. 

FRICATELLI. 

Chop  raw  fresh  pork  very  fine,  add  a  little  salt,  plenty  of  pep- 
per, and  two  small  onions,  chopped  fine,  half  as  much  bread  as 
there  is  meat,  soaked  until  soft,  two  eggs;  mix  well  together, 
make  into  oblong  patties,  and  fry  like  oysters.  These  are  nice 
for  breakfast;  if  used  for  supper,  serve  with  sliced  lemon. 

ROAST  SPARE-RIB. 

When  you  put  it  in  the  oven  cover  it  with  a  greased  paper  un- 
til it  is  half  done.  Remove  it  then,  dredge  with  flour.  A  few 
minutes  later,  baste  once  with  butter,  and  afterwards,  every  little 
while,  with  its  own  gravy.  This  is  necessary,  the  spare-rib  being 
a  very  dry  piece.  Just  before  you  take  it  up,  strew  over  the  sur- 
face thickly  with  fine  bread  crumbs  seasoned  with  powdered  sage, 
pepper  and  salt,  and  a  small  onion  minced  into  almost  invisible 
bits.  Let  it  cook  five  minutes,  and  baste  once  more  with  butter. 
Skim  the  gravy,  add  a  half  cupful  of  hot  water,  thicken  with 
browned  flour,  squeeze  in  the  juice  of  a  lemon,  strain,  and  pour 
over  the  meat  in  the  dish. 


"MEATS.  45 

To  ROAST  A  FILLET  OR  LEG  OF  VEAL. 

Cut  off  the  shank  bone  of  a  leg  of  veal,  and  cut  gashes  in  what 
remains.  Make  a  dressing  of  chopped  raw  salt  pork,  salt,  pepper 
sweet  herbs  and  bread  crumbs,  or  use  butter  instead  of  pork. 
Stuff  the  opening  in  the  meat  with  the  dressing,  put  in  a  baking- 
pan  with  water,  just  enough  to  cover  it,  and  let  it  bake,  two  hours 
for  six  pounds. 

PORK  CHOPS, 

Kemove  the  skin,  trim  them,  and  dip  first  in  beaten  egg,  then 
in  cracker  crumbs  seasoned  with  salt,  pepper,  minced  onion  and 
a  little  sage.  Fry  in  hot  lard  or  drippings  twenty  minutes,  turn- 
ing often.  The  gravy  of  this  dish  is  usually  too  rich  or  fat  to 
accompany  the  meat.  Pork  cutlets  are  cooked  in  the  same  way. 
Send  apple-sauce  to  the  table  with  them,  and  season  with  tomato 
catsup. 

PORK  PIE. 

Make  a  crust  as  for  chicken  pie.  Take  the  rind  and  chine-bone 
from  a  loin  of  pork,  chop  it  fine,  season  with  pepper,  salt  and 
powdered  sage,  and  fill  your  pie.  Put  on  the  top  crust,  fasten 
the  edges  well,  nib  the  top  over  with  the  yolk  of  an  egg,  and 
bake  it  two  hours  with  a  paper  over  it,  to  prevent  the  crust  from 
burning. 

To  ROAST  A  PIG. 

Take  a  pig  that  weighs  from  seven  to  twelve  pounds,  and  as 
much  as  six  weeks  old.  Wash  it  thoroughly  outside  and  inside. 
Take  any  fresh  cold  meat,  and  twice  as  much  bread  as  you  have 
meat.  Chop  the  bread  by  itself,  and  chop  the  meat  and  pork 
fine  and  mix  all  together,  adding  sweet  herbs,  pepper  and  salt, 
half  a  teacupful  of  butter,  and  one  egg.  Stuff  the  pig  with  it, 
and  sew  it  up  tight.  Take  off  the  legs  at  the  middle  joint.  Put 
it  into  a  dripping-pan  with  cross-bars  or  a  grate  to  hold  it  up, 
and  with  the  legs  tied,  and  pour  into  the  pan  a  pint  of  boiling 
water  and  set  it  in  the  oven.  As  soon  as  it  begins  to  cook,  swab 
it  with  salt  and  water,  and  then  in  fifteen  minutes  do  it  again. 
If  it  blisters  it  is  cooking  too  fast;  swab  it,  and  diminish  the 
heat.  It  must  bake,  if  weighing  twelve  pounds,  three  hours. 


46  MEATS. 

When  nearly  done,  rub  it  with  butter.  When  taken  out  set  it 
for  three  minutes  in  the  cold,  to  make  it  crisp.  Take  the  gravy 
which  has  run  from  the  meat,  chop  the  liver,  brains,  and  heart 
small,  and  put  them  to  it,  (boil  them  before  chopping,  till  ten- 
der,) and  put  in  a  stew-pan  with  some  bits  of  butter,  dredge  in 
flour,  give  it  one  boil,,  and  serve  in  a  gravy-boat. 

To    SWEETEN  SALT  PORK. 

Cut  as  many  slices  as  will  be  required  for  breakfast;  cut  them 
on  the  evening  previous,  and  soak  till  morning  in  sweet  milk 
and  water;  then  rinse  till  the  water  is  clear,  and  fry.  The  pork 
will  be  found  nearly  as  nice  as  fresh  pork. 

SALT  PORK  COOKED  IN  BATTER. 

Dip  slices  of  salt  pork  in  batter  made  with  one  egg,  one  cup 
of  sweet  milk,  flour  enough  to  make  a  batter  as  thick  as  that  of 
griddle  cakes.  Fry  in  hot  lard  to  a  rich  brown. 

SOUSED  TRIPE. 

Cut  the  tripe  into  squares,  and  lay  them  in  an  earthen  pot,  and 
pour  over  them  boiling  vinegar,  enough  to  cover,  in  which 
a  blade  of  mace,  a  dozen  whole  cloves,  and  a  stick  of  cinnamon 
has  been  boiled.  It  will  be  ready  for  use  in  twelve  hours,  and 
will  keep  for  several  weeks.  Soused  tripe  may  be  either  broiled, 
fried  plain,  or  in  butter. 

HEAD  CHEESE. 

This  is  made  of  the  head,  ears,  and  tongue.  Boil  in  salted 
water  till  the  meat  drops  from  the  bones;  chop  it  like  sausage 
meat.  Season  the  liquor  with  salt,  pepper,  sage,  sweet  marjoram, 
a  little  powdered  cloves,  and  one-half  a  cup  of  strong  vinegar. 
Mix  the  meat  with  it,  and  while  hot  tie  it  in  a  strong  bag  and 
keep  a  heavy  stone  upon  it  until  cold. 

SOUSE. 

Cleanse  pigs'  ears  and  feet  and  soak  them  a  week  in  salt  and 
water,  changing  the  water  every  other  day.  Boil  till  tender. 


MEATS.  47 

"When  cold  put  on  salt,  and  pour  on  hot  spiced  vinegar.     Fry 
them  in  lard. 

HAM  SANDWICHES. 

Chop  fine  some  cold  dressed  ham.  To  one  quart  of  chopped 
ham,  add  a  teaspoonful  of  chopped  pickle,  one  of  mustard,  a  little 
pepper.  To  three  quarts,  beat  one  teacupful  of  butter  to  a 
cream,  and  then  add  the  ham  and  seasoning.  Spread  on  thin 
slices  of  bread. 

SANDWICHES. 

Rub  one  tablespoonful  of  mustard  into  one-pound  of  sweet 
butter;  spread  on  thin  slices  of  bread;  cut  boiled  ham  very  thin, 
and  place  in  between  two  pieces  of  the  bread. 

TRAVELING  LUNCH.     ^J 
v  — 

Sardines  chopped  fine;  also  a  little  ham;  a  small  quantity  of 
chopped  pickles;  mix  with  mustard,  pepper,  catsup,  salt,  and 
vinegar;  spread  between  bread  nicely  buttered.  To  be  like  jelly- 
cake,  cut  in  slices  crosswise.  Will  keep  fresh  some  time. 

MIXED  SANDWICHES. 

Chop  fine  cold  ham,  tongue,  and  chicken;  mix  with  two  quarts 
of  the  meat  one-half  cup  of  melted  butter,  one  of  made  mustard 
the  yolk  of  an  egg  well  beaten,  and  a  little  pepper;  spread  on 
bread  cut  thin.  Or  take  equal  quantity  of  ham  and  beef  chopped 
fine,  and  to  two  quarts  of  meat,  add  two  tablespoonfuls  of  butter 
or  salad  oil,  teaspoonful  of  mustard,  a  little  cayenne  pepper. 

SAUSAGE  MEAT. 

To  twenty -five  pounds  of  chopped  meat,  which  should  be  one- 
third  fat  and  two-thirds  lean,  put  twenty  spoonfuls  of  sage, 
twenty-five  of  salt,  ten  of  pepper,  and  four  of  summer  savory. 

To  TRY  OUT  LARD. 

Take  what  is  called  the  leaves,  and  take  off  all  the  skin,  cut  it 
into  pieces  an  inch  square,  put  it  into  a  clean  pot  over  a  slow  fire, 
and  try  it  till  the  scraps  look  a  reddish  brown,  taking  great  care 


48  MEATS. 

not  to  let  it  burn,  which  would  spoil  the  whole.  Then  strain  it 
through  a  strong  cloth,  into  a  tin  pan,  and  let  it  cool;  then  pack 
in  a  stone  jar.  Never  put  hot  lard  into  a  crock  that  you  intend 
keeping  it  in,  as  it  causes  it  to  become  rancid. 

PICKLE  FOR  BEEF,  POKE,  TONGUES,  OR  HUNG  BEEF. 

Mix,  in  four  gallons  of  water,  a  pound  and  a  half  of  sugar  or 
molasses,  and  of  saltpetre  two  ounces.  If  it  is  to  last  a  month 
or  two,  put  in  six  pounds  of  salt;  if  you  wish  to  keep  it  over  the 
summer,  use  nine  pounds  of  salt.  Boil  all  together  gently,  and 
skim,  and  then  let  it  cool.  Put  the  meat  in  the  vessel  in  which 
it  is  to  stand,  pour  the  pickle  on  the  meat  till  it  is  covered,  and 
keep  it  for  family  use. 

Once  in  two  months  boil  and  skim  the  pickle,  and  throw  in  two 
ounces  of  sugar  and  half  a  pound  of  salt. 

When  tongues  and  hung  beef  are  taken  out,  wash  and  dry  the 
pieces,  put  them  in  paper  bags  and  hang  in  a  dry,  warm  place. 
In  very  hot  weather,  rub  the  meat  well  with  salt  before  it  is  put 
in  the  pickle,  and  let  it  lie  three  hours  for  the  bloody  portion  to 
run  out.  Too  much  saltpetre  is  injurious. 

To  CURE  HAMS. 

Make  a  pickle  of  salt  and  water,  with  one  ounce  of  saltpetre 
and  half  a  pint  molasses  or  one-fourth  pound  brown  sugar  for 
each  ham  of  ordinary  size;  pack  hams  as  closely  as  possible  in 
barrel,  sprinkle  on  a  little  salt,  and  pour  over  them  the  pickle, 
boiling  hot.  Let  them  remain  two  weeks,  take  out,  drain  a  few 
days,  and  smoke  according  to  taste.  Corn-cobs  or  sawdust  are 
best  for  this  purpose.  To  keep  hams  after  curing,  wrap  in  brown 
paper,  and  place  in  a  tight  bag  so  as  to  secure  from  flies. 

CRUST  FOR  MEAT  PIE. 

One  quart  of  flour,  three  tablespoonfuls  of  lard,  two  cups  of 
sweet  milk,  one  teaspoonful  of  salt,  three  teaspoonfuls  of  Equity 
baking-powder.  Work  up  very  lightly  and  quickly,  and  do  not 
get  it  too  stiff. 

POTATO  CRUST.     (For  Meat  Pies.) 


MEATS.  49 

of  melted  butter,  a  well  beaten  egg,  two  cups  of  sweet  milk; 
beat  all  together  until  very  light.  AYork  in  enough  flour  to  en- 
able you  to  roll  out  in  a  sheet — not  too  stiff.  It  looks  very  nice 
brushed  over  with  beaten  whites  of  eggs  before  it  goes  to  the  ta- 
ble. 

DRESSING  FOR  POULTRY  OR  MEATS. 

One  quart  of  bread  crumbs,  four  soda  crackers,  four  eggs,  one- 
half  teacupful  of  nice  fresh  lard,  one  teaspoonful  of  pepper,  two 
tablespoonfuls  of  chopped  parsley.  Roll  the  crackers  very  fine, 
add  them  to  the  bread  crumbs,  and  moisten  this  with  one  teacup- 
ful of  milk;  beat  the  eggs  very  light  and  add  them;  put  in 
the  rest  of  the  ingredients.  You  can  use  butter  instead  of  lard, 
but  lard  makes  the  dressing  much  lighter.  The  dressing  must 
be  so  soft  that  you  will  have  to  dip  it  with  a  spoon  when  you  fill 
your  fowls  or  meats. 

DRESSING  FOR  TURKEY. 

Three  pints  of  bread  crumbs,  one  cup  of  suet  chopped  fine,  two 
eggs,  giblets  of  turkey,  sage,  salt,  and  pepper.  Boil  the  giblets 
till  well  done,  chop  very  fine,  add  the  bread  crumbs  and  the  suet, 
add  milk  enough  to  moisten  the  dressing,  season  it  highly,  then 
add  the  well  beaten  eggs.  It  is  now  ready  for  the  turkey. 

DRESSING  FOR  TURKEY  AND  CHICKENS. 

Soak  half  a  pound  of  bread  (with  the  crust  cut  off),  in  cold 
water,  then  squeeze  it  dry.  Put  three  tablespoonfuls  of  butter 
into  a  stew-pan,  and  when  hot,  stir  in  a  small  onion,  minced,  and 
brown  slightly;  then  add  the  bread  with  three  tablespoonfuls  of 
parsley,  chopped  fine,  half  teaspoonful  of  powdered  thyme,  a  lit- 
tle grated  nutmeg,  pepper,  salt  and  a  cupful  of  stock.  Stir  it 
over  the  fire  until  it  leaves  the  bottom  and  sides.  Mix  in  two 

eggs. 

APPLE  DRESSING. 

Take  two  cupfuls  of  the  pulp  of  tart  apples  which  have  been 
baked  or  steamed;  add  three  coffeecupfuls  of  bread  crumbs, 
some  powdered  sage,  a  finely-shred  onion,  and  season  with  cay- 
enne pepper.  This  is  a  delicious  dressing  for  roast  geese,  ducks, 
etc. 


50  MEATS. 

POTATO  DRESSING. 

Take  two-thirds  bread  and  one-third  boiled  potatoes,  grated, 
butter  the  size  of  an  egg,  salt,  one  egg,  and  a  little  ground  sage. 
Mix  thoroughly.  Very  nice  for  wild  clucks  and  geese. 

CHESTNUT  DRESSING.     (For  turkey  or  goose.) 

Boil  the  chestnuts  and  shell  them ;  then  blanch  them  and  boil 
until  soft;  mash  them  fine,  and  mix  with  a  cupful  of  sweet  cream; 
add  a  pint  of  bread  crumbs,  pepper  and  salt  to  taste.  Or  add 
to  two  cups  of  prepared  chestnuts  one  cupful  of  veal  gravy,  two 
slices  of  chopped  bacon  or  three  tablespoonfuls  of  butter,  yolks 
of  three  eggs,  one  teaspooiiful  of  lemon  peel  and  one  of  salt,  one 
teaspoonful  of  mace  or  nutmeg,  ground.  Flour  the  inside  of  the 
turkey  and  put  in  the  dressing. 

DRESSING  FOR  DUCKS  AND  GEESE. 

Two  onions,  two  teacupfuls  soaked  and  squeezed  bread,  eight 
sage  leaves,  one  tablespoonful  of  butter,  pepper,  salt,  one  egg,  a 
little  piece  of  pork,  minced.  Chop  the  onions  and  fry  them  in  a 
saute-pan,  before  adding  them  to  the  other  ingredients. 


SAUCES   AND   CATSUPS. 


DRAWN  BUTTER. 

Beat  one  cup  of  butter  and  two  tablespoonluls  of  flour  to  a 
cream,  then  stir  into  it  one  pint  of  boiling  water.  Set  it  into 
a  dish  of  boiling  water  and  let  it  melt,  and  heat  until  it  begins 
to  simmer,  and  it  is  done.  Never  simmer  it  on  coals,  as  it  fries 
the  oil  and  spoils  it.  Be  careful  not  to  have  the  flour  in  lumps. 
If  it  is  to  be  used  with  fish,  put  in  chopped  eggs  and  nasturtions, 
or  capers.  If  used  with  boiled  fowl,  put  in  oysters  while  it  is 
simmering,  and  let  them  heat  through. 

HOLLAND  SAUCE. 

Pour  four  tablespoonfuls  of  vinegar  into  a  small  stew-pan,  and 
add  some  pepper-corns  and  salt;  Let  the  liquor  boil  until  it  is 
reduced  to  half;  let  it  cool;  then  add  to  it  the  well  beaten  yolks 
of  four  eggs,  butter  the  size  of  an  egg,  more  salt  if  necessary, 
and  a  very  little  nutmeg.  Set  the  stew-pan  on  a  very  slow  fire, 
and  stir  the  liquid  until  it  is  about  as  thick  as  cream.  Then 
remove  it.  Put  the  stew-pan  into  another  of  hot  water,  keep  at 
the  side  of  the  fire.  Work  the  sauce  briskly  with  a  spoon,  or 
with  a  whisk,  so  as  to  get  it  frothy;  add  a  piece  of  butter  half 
the  size  of  an  egg.  When  the  sauce  has  become  light  and  smooth, 
it  is  ready  for  use.  This  sauce  is  used  for  boiled  fish,  asparagus 
and  cauliflower. 

LEMON  SAUCE. 

To  a  half  pint  of  drawn  butter  sauce  add  the  inside  of  a  lemon, 
chopped  (seeds  taken  out),  and  the  chicken  liver  boiled  and 
mashed.  Very  fine  for  boiled  fowl. 


52  SAUCES  AND  CATSUPS. 

SAUCE  FOR  VENISON. 

Two  tablespoonfuls  of  currant  jelly,  one  stick  of  cinnamon, 
one  blade  of  mace,  two  spoonfuls  of  grated  white  bread,  ten 
tablespoonfuls  of  water;  stew  ten  minutes;  serve  in  dish  with 
venison  steak. 

SHRBTP  SAUCE. 

Wash  clean  one-half  pint  of  shrimps,  put  them  in  the  stew-pan 
with  one  spoonful  anchovy  liquor,  one  teacupful  of  drawn  butter. 
Boil  up  for  five  minutes,  toss  it  up  and  pour  into  sauce-boat. 

CRAB  SAUCE. 

One  crab  boiled  and  cold,  four  tablespoonfuls  of  milk,  one  tea- 
cupful  of  drawn  butter,  cayenne,  mace  and  salt  to  taste.  Make 
drawn  butter  as  usual,  and  stir  in  the  milk.  Pick  the  meat  from 
the  crab,  chop  fine,  season  with  cayenne,  mace,  and  salt  to  taste. 
Stir  into  the  drawn  butter,  simmer  three  minutes,  but  do  not 
boil. 

LOBSTER   SAUCE. 

Before  proceeding  to  make  the  sauce,  break  up  the  coral  of  the 
lobster  and  put  on  a  paper  in  a  slow  oven  for  half  an  hour,  then 
pound  it  in  a  mortar  and  sprinkle  it  over  the  boiled  fish  when  it 
is  served.  To  prepare  the  sauce  itself,  chop  the  meat  of  the  tail 
and  claws  of  a  good  sized  lobster  into  pieces,  not  too  small. 
Half  an  hour  before  dinner,  make  one-half  pint  of  drawn  butter 
sauce.  Add  to  it  the  chopped  lobster,  a  pinch  of  coral,  a  small 
pinch  of  cayenne  pepper  and  a  little  salt. 

ANCHOVY  SAUCE. 

Six  anchovies,  a  teacupful  of  drawn  butter,  three  tablespoon- 
fuls of  vinegar.  Soak  the  anchovies  in  cold  water  two  hours; 
pull  them  to  pieces,  and  simmer  in  just  enough  water  to  cover 
them,  for  half  an  hour.  Strain  the  liquor  into  the  drawn  but- 
ter, boil  a  minute,  add  the  vinegar,  heat  gradually  to  a  boil,  and 
stew  five  minutes  longer.  Serve  with  boiled  fish. 


¥  SAUCES   AND    CATSUPS.  53 

CHILI  SAUCE.    ^ N 

One  peck  of  ripe  tomatoes,  peeled  and  sliced,  six  onions,  one 
pint  of  vinegar,  one  cupful  of  sugar,  six  red  peppers,  two  table- 
spoonfuls  of  salt,  one  tablespoonful  of  cinnamon,  one-half  table- 
spoonful  cloves.  Chop  the  whole  very  fine  and  simmer  the  mix- 
ture until  it  is  thick;  then  bottle  and  seal.  Set  in  cool  place  and 
it  will  keep  good.  Or  if  you  wish  it  clear  you  can  boil  it  till  you 
can  put  the  mixture  through  a  colander.  When  strained,  add 
the  spices,  simmer  for  an  hour,  then  bottle  and  seal. 

IMITATION  WORCESTERSHIRE  SAUCE. 

One  cup  of  molasses,  one-half  cup  of  brown  sugar,  four  cups 
of  vinegar,  three  large  onions,  two  teaspoonfuls  of  cayenne  pepper 
one  teaspoonful  of  cloves,  one  tablespoonful  each  of  cinnamon, 
nutmeg,  allspice,  and  one  teaspoonful  of  mace.  Simmer  till  the 
onions  are  thoroughly  done,  then  strain  and  bottle  for  use. 

HORSERADISH  SAUCE. 

One  dessertspoonful  olive  oil,  melted  butter,  or  cream,  one  of 
ground  or  prepared  mustard,  two  tablespoonfuls  grated  horse- 
radish, one  of  vinegar,  one  teaspoonful  of  sugar  and  a  little  salt, 
stirred  and  beaten  together  until  thoroughly  mixed.  Serve  with 
cold  meats.  When  made  with  oil  or  melted  butter,  and  not  with 
cream,  this  will  keep  two  or  three  days. 

TOMATO  SAUCE. 

Stew  ten  tomatoes  with  three  cloves,  and  pepper  and  salt,  for 
fifteen  minutes  (some  add  a  sliced  onion  and  sprig  of  parsley), 
strain  through  a  sieve,  put  on  the  stove  in  a  sauce-pan  in  which 
a  lump  of  butter  the  size  of  an  egg  and  a  level  tablespoonful  of 
flour  have  been  well  mixed  and  cooked;  stir  all  until  smooth  and 
serve.  Canned  tomatoes  may  be  used  as  a  substitute. 

ONION  SAUCE. 

Boil  four  white  onions  till  tender,  mince  fine;  boil  half  pint  of 
milk,  add  butter  half  size  of  an  egg,  salt  and  pepper  to  taste, 
and  stir  in  minced  onion  and  a  tablespoonful  of  flour  which  has 
been  moistened  with  milk. 


54  SAUCES  AXD  CATSUPS.  f 

CRANBERRY  SAUCE. 

Pour  hot  water  over  one  quart  of  cranberries;  when  cool 
enough  pick  them  over,  the  good  will  be  bright  red;  put  them  in- 
to a  sauce-pan  with  a  teacupful  of  water.  Stew  slowly,  stirring 
often  until  they  are  thick  like  marmalade.  They  require  at  least 
an  hour  and  a  half  to  cook.  When  you  take  them  from  the  fire, 
add  two  cups  of  sugar,  which  have  been  heated  very  hot  in  the 
oven.  If  sweetened  while  cooking,  the  color  will  be  dark.  Put 
through  a  colander  into  a  mould  wet  with  cold  water.  When 
firm,  turn  into  a  glass  dish. 

APPLE  SAUCE. 

Pare,  core,  and  slice  some  ripe  tart  apples,  stew  in  water  enough 
to  cover  them  until  they  break  to  pieces.  Beat  up  to  a  smooth 
pulp,  and  stir  in  a  good  lump  of  butter,  and  sugar  to  taste.  If 
you  wish,  you  can  add  a  little  nutmeg.  Serve  with  roast  pork  or 
fresh  pork  cooked  in  any  way. 

TOMATO  CATSUP.     (No.  1.) 

One  gallon  of  tomatoes,  four  tablespoonfuls  each  of  salt,  and 
black  pepper,  three  tablespoonfuls  of  mustard,  one-half  table- 
spoonful  of  allspice,  four  pods  of  red  pepper.  All  ingredients 
should  be  :nade  fine;  simmer  slowly  in  a  porcelain  kettle,  in 
sufficient  sharp  vinegar  to  have  two  quarts  of  catsup,  after  sim- 
mering three  or  four  hours,  and  strain  through  a  wire  sieve.  Those 
who  like  it  may  add  two  tablespoonfuls  of  juice  of  garlic  after 
the  simmering  is  over  and  the  ingredients  are  somewhat  cool. 
This  is  superior  to  West  India  catsup;  is  an  excellent  remedy  for 
dyspepsia;  may  be  used  in  a  week  but  improves  much  by  age. 

TOMATO  CATSUP.     (No.  2.) 

Boil  tomatoes  thoroughly,  strain  them,  and  to  two  gallons  to- 
matoes, add  six  tablespoonfuls  of  salt,  two  tablespoonfuls  of  cap- 
sicum, one  and  one-half  black  pepper,  three  tablespoonfuls  of 
mustard,  two  tablespoonfuls  of  powdered  cinnamon,  one  quart  of 
best  vinegar.  Boil  slowly  three  or  four  hours.  Bottle  and  seal. 


SAUCES    AND    CATSUPS.  55 

TOMATO  CATSUP.     (No.  3.) 

One  gallon  of  tomatoes  thoroughly  boiled  and  strained,  one 
pint  of  vinegar,  six  tablespoonfuls  of  salt,  three  tablespoonfuls 
of  mustard  seed,  ground  fine,  one  teaspoonful  of  cayenne  pepper, 
three  tablespoonfuls  of  black  pepper,  one  teaspoonful  of  cloves, 
and  the  same  of  allspice.  Simmer  as  in  the  above  recipe. 

TOMATO  CATSUP.     (No.  4.) 

One  gallon  of  tomatoes  boiled  and  strained,  one  pint  of  vine- 
gar, two  coffeecupfuls  of  brown  sugar,  one  teaspoonful  each  of 
cayenne  and  black  pepper,  one  tablespoonful  of  salt,  four  table- 
spoonfuls  of  cinnamon,  two  onions,  chopped  very  fine.  Boil 
down  thick  and  seal  for  use. 

MUSHROOM  CATSUP. 

Two  quarts  of  mushrooms,  two  tablespoonfuls  of  salt.  Lay  in 
an  earthen  dish,  in  alternate  layers,  the  mushrooms  and  salt;  let 
them  lie  six  hours,  then  break  into  bits.  Set  in  a  cool  place 
three  days,  stirring  thoroughly  every  morning.  Measure  the 
juice  when  you  have  strained  it,  and  to  every  quart  allow  half  an 
ounce  of  allspice,  the  same  quantity  of  ginger,  half  a  teaspoonful 
of  pounded  mace,  and  teaspoonful  of  cayenne.  Put  into  a  stone 
jar,  cover  closely,  set  in  a  sauce-pan  of  boiling  water  over  the 
fire,  and  boil  five  hours,  hard.  Take  it  off,  empty  into  a  porce- 
lain kettle,  and  boil  slowly  half  an  hour  longer.  Let  it  stand  all 
night  in  a  cool  place,  until  settled  and  clear.  Pour  off  carefully 
from  the  sediment,  and  bottle,  filling  the  bottles  up  to  the 
mouth.  Dip  the  corks  in  melted  resin.  The  bottles  should  be 
very  small,  as  it  soon  spoils  when  exposed  to  the  air. 

WALNUT  CATSUP. 

Choose  young  walnuts,  tender  enough  to  be  pierced  with  a  pin 
or  needle.  Prick  them  in  several  places,  and  lay  in  a  jar  with  a 
handful  of  salt  to  every  twenty-five,  and  water  enough  to  cover 
them.  Break  them  with  a  wooden  pestle,  and  let  them  lie  in  the 
pickle  a  fortnight,  stirring  twice  a  day.  Drain  off  the  liquor  in- 
to a  sauce-pan,  and  cover  the  shells  with  boiling  vinegar  to  ex- 


56  SAUCES    AND    CATSUTJS. 

tract  what  juice  remains  in  them.  Crush  to  a  pulp,  and  strain 
through  a  colander  into  the  sauce-pan.  Allow  to  every  quart  an 
ounce  of  black  pepper,  and  one  of  ginger,  half  an  ounce  of 
cloves,  and  the  same  of  nutmeg,  beaten  fine.  Put  in  a  pinch  of 
cayenne,  a  shallot,  minced  fine,  for  every  two  quarts,  and  a  thim- 
bleful of  celery  seed,  tied  in  a  bag  for  the  same  quantity.  Boil 
all  together  for  an  hour  if  there  be  a  gallon  of  mixture.  Bottle 
when  cold,  putting  an  equal  quantity  of  the  spice  into  each 
bottle. 

CUCUMBER  CATSUP. 

Three  dozen  cucumbers  and  eighteen  onions  peeled  and  chop- 
ped very  fine;  sprinkle  over  them  three-fourths  pint  table  salt, 
put"  the  whole  in  a  sieve,  and  let  it  drain  well  all  night;  add  a 
teacupful  of  mustard  seed,  half  a  teacupful  of  ground  black  pep- 
per, mix  well,  and  cover  with  good  cider  vinegar.  Seal  tight. 

CURRANT  CATSUP. 

Four  pounds  of  nice  fully  ripe  currants,  one  and  a  half  pounds 
of  sugar,  tablespoonful  ground  cinnamon,  a  teaspoonful  each  of 
salt,  ground  cloves  and  pepper,  pint  of  vinegar;  Stew  currants 
and  sugar  until  quite  thick,  add  the  other  ingredients  and  bottle 
for  use. 

GOOSEBERRY  CATSUP. 

Nine  pounds  of  gooseberries,  five  pounds  of  sugar,  one  quart 
of  vinegar,  three  tablespoonfuls  of  cinnamon,  one  and  a  half  each 
allspice  and  cloves.  The  gooseberries  should  be  nearly  or  quite 
ripe.  Take  off  the  blossoms,  wash  and  put  them  in  a  porcelain 
kettle,  mash  thoroughly,  scald  and  put  through  the  colander,  add 
sugar  and  spices,  boil  fifteen  minutes,  and  add  the  vinegar  cold; 
bottle  immediately  before  it  cools.  Ripe  grapes  prepared  by 
same  rule,  make  an  excellent  catsup. 

OYSTER  CATSUP. 

One  quart  of  oysters,  one  tablespoonful  salt,  one  teaspoonful 
of  cayenne  pepper,  one  teaspoonful  of  mace,  two  teacups  of  cider 
vinegar.  Chop  the  oysters  and  boil  in  their  own  liquor,  with  the 
vinegar,  skimming  the  skum  as  it  rises.  Boil  three  minutes, 


SAUCES    .VXD    CATSUPS.  57 

and  strain  through  a  hair  sieve;  return  the  liquor  to  the  fire, 
add  the  pepper,  salt  and  inace.  Boil  fifteen  minutes  more,  and 
when  cold,  bottle  for  use  and  seal  tightly. 

NASTURTIUM  SEED. 

Take  the  green  seed  after  the  flower  has  dried  off.  Lay  in  salt 
and  water  two  days,  in  cold  water  one  day;  pack  in  bottles  and 
cover  with  scalding  vinegar,  seasoned  with  mace  and  white  pep- 
per-corns, and  sweetened  slightly  with  white  sugar.  Cork,  and 
set  away  four  weeks  before  you  use  them.  They  are  an  excellent 
substitute  for  capers. 

CURRY  POWDER. 

(This  is  the  genuine  East  India  recipe).  Take  of  fennel  seed, 
cummin  seed  and  coriander  seed  each  four  ounces  with  two  ounces 
of  caraway  seed;  dry  them  before  the  fire,  then  grind  and  sift 
them,  add  to  this  two  ounces  of  ground  turmerac  and  the  same  of 
black  pepper,  one  ounce  of  ground  ginger,  and  half  an  ounce  of 
cayenne  pepper.  Mix  well  and  keep  dry  and  well  stopped. 

FIXE  FRENCH  MUSTARD. 

Take  a  quarter  of  a  pound  of  the  best,  yellow  mustard,  pour 
over  it  enough  vinegar  and  water,  equal  parts  of  each,  to  make 
a  very  thin  paste ;  add  a  pinch  of  salt,  and  a  bit  of  calamus  root, 
not  larger  than  a  small  pea.  Set  it  on  the  stove,  and  while  it 
boils,  stir  in  a  tablespoonful  of  flour.  Let  it  boil  for  twenty 
minutes,  stilling  constantly.  Just  before  it  is  done  stir  in  a 
small  teaspoonful  of  honey.  When  cool,  put  it  in  bottles  and 
cork  very  tight.  This  is  the  recipe  for  the  real  French  mustard, 
for  which  a  very  high  price  is  paid. 

HOW    TO    MIX    MUSTAKD. 

In  mixing  mustard  for  the  table  care  should  be  taken  that  the 
water  has  been  previously  boiled  and  become  nearly  cold;  by 
using  hot  water  its  essential  qualities  are  destroyed,  and  it  be- 
comes flat;  or  by  mixing  with  raw  cold  water  it  is  liable  to  fer- 
ment; neither  should  vinegar  be  used.  Only  one  day's  supply 
should  be  mixed  at  a  time;  if  any  is  left  over,  throw  it  away. 


58  SAUCES   ANn   CATSUUS. 

In  mixing,  stir  thoroughly  until  every  dry  particle  has  disappear- 
ed and  the  mass  becomes  oily  and  of  the  consistency  of  thick 
cream.  Good,  fresh-mixed  mustard  is  not  only  an  appetizing- 
condiment  and  table  luxury,  but  is  valuable  as  a  remedy  for  dys- 
pepsia. 

To  PREPARE  HORSERADISH  FOR  WINTER. 

Have  a  quantity  grated  while  the  root  is  in  perfection.  To  a 
coffeecup  of  grated  horseradish,  two  tablespoonfuls  white  sugar, 
half  teaspoonful  salt,  and  a  pint  and  a  half  cold  vinegar;  bottle 
and  seal. 

KITCHEN  SALT. 

An  article  that  will  be  found  useful  for  all  persons,  and  a  per- 
fect treasure  when  you  have  an  inexeprienced  cook,  or  one  who 
does  not  season  well.  Take  two  teacupfuls  of  fine  salt,  the  same 
of  sugar,  and  one-half  a  cup  of  black  pepper  —  if  you  like  a 
good  deal  of  pepper  you  may  take  a  whole  cup.  Mix  thoroughly. 
Use  for  seasoning  soups,  hashes,  etc. 

CELERY  SOY. 

One  peck  of  tomatoes  boiled;  one  teacupful  of  salt;  one-half 
teacupful  of  fine  white  pepper;  one  teaspoonful  of  cayenne  pep- 
per; four  onions  chopped  fine;  one  pound  of  sugar.  Boil  one 
hour,  and  just  before  removing  from  the  fire  add  a  quart  of  good 
sharp  vinegar.  When  cold,  add  a  half  cupful  of  celery  seed, 
rolled;  two  tablespoonfuls  ground  cloves  and  allspice.  Let  stand 
one  night;  then  press  through  a  sieve,  and  bottle  closely. 


POULTRV. 


Do  not  feed  poultry  tlie  day  before  killing;  cut  off  the  head, 
hang  iap  by  the  legs,  as  the  meat  will  be  more  white  and  whole- 
some if  bled  freely  and  quickly.  Scald  well  by  dipping  in  and 
out  of  a  pail  of  boiling  water,  being  careful  not  to  scald  so  much 
as  to  set  the  feathers  and  ?nake  them  more  difficult  to  pluck; 
place  the  fowl  on  a  board  with  the  head  towards  you,  pull  the 
feathers  away  from  you,  which  will  be  in  the  direction  they  nat- 
urally lie  (if  pulled  in  a  contrary  direction  the  skin  is  likely  to 
be  torn),  be  careful  to  remove  all  the  pin-feathers  with  a  knife  or 
pair  of  tweezers;  singe,  but  not  smoke,  over  blazing  paper;  put 
one  tablespoonful  of  alcohol  in  a  saucer,  light  it  with  a  match 
and  singe  the  fowl;  place  on  a  meat-board,  and  with  a  sharp  knife 
cut  off  the  legs  a  little  below  the  knee,  to  prevent  the  muscles 
from  shrinking  away  from  the  joint,  and  remove  the  oil-bag  above 
the  tail;  take  out  crop,  either  by  making  a  slit  at  the  back 
of  the  neck  or  in  front  (the  last  is  better),  taking  care  that  every 
thing  pertaining  to  the  crop  or  windpipe  is  removed,  cut  the 
neck-bone  off  close  to  the  body,  leaving  the  skin  a  good  length 
if  to  be  stuffed;  cut  a  slit  three  inches  long  from  the  tail  up- 
wards, being  careful  to  cut  only  through  the  skin,  put  in  the 
finger  at  the  breast  and  detach  all  the  intestines,  taking  care 
not  to  burst  the  gall-bag  (situated  near  the  upper  part  of  the 
breast-bone,  and  attached  to  the  liver;  if  broken,  no  washing  can 
remove  the  bitter  taint  left  on  every  spot  it  touches);  put  in  the 
hand  at  the  incision  near  the  tail,  and  draw  out  carefully  all  in- 
testines; trim  off  the  fat  from  the  breast  and  at  the  lower  incision; 


GO  POULTRY. 

split  the  gizzard  and  take  out  inside  and  inner  lining  (throw 
liver,  heart,  and  gizzard  into  water,  wash  well,  and  lay  aside  to 
be  cooked  and  used  for  gravy);  wash  the  fowl  thoroughly  in 
several  waters  (some  wipe  carefully  without  washing),  hang  up  to 
drain  and  it  is  ready  to  be  stuffed,  skewered,  and  placed  to  roast. 
To  make  it  look  plump,  before  stuffing,  flatten  the  breast-bone 
by  placing  several  thicknesses  of  cloth  over  it  and  pounding  it, 
being  careful  not  to  break  the  skin,  and  rub  the  inside  well  with 
salt  and  pepper.  Stuff  the  breast  first,  but  not  too  full  or  it  will 
burst  in  cooking;  stuff  the  body  rather  fuller  than  the  breast, 
sew  up  both  openings  with  strong  thread,  and  sew  the  neck  over 
upon  the  back  or  down  upon  the  breast  (these  threads  must  be 
carefully  removed  before  sending  to  the  table).  Lay  the  points 
of  the  wings  under  the  back,  and  fasten  in  that  position  with  a 
skewer  run  through  both  wings  and  held  in  place  with  a  twine; 
press  the  legs  as  closely  towards  the  breast  and  side  bones  as  pos- 
sible, and  fasten  with  a  skewer  run  through  the  body  and  both 
thighs.  Rub  over  thoroughly  with  pepper  and  salt,  place  in  a 
pan  and  lay  on  slices  of  pork,  or  fat  taken  out  of  the  fowl,  and 
dredge  well  with  flour,  and  place  to  roast  in  an  oven  rather  hot 
at  first,  and  then  graduate  the  heat  to  moderate  until  done,  to 
test  which  insert  a  fork  between  the  thigh  and  body;  if  the  juice 
is  watery  and  not  bloody  it  is  done.  If  not  served  at  once,  the 
fowl  may  be  kept  hot  without  drying  up,  by  placing  over  a  skillet 
full  of  boiling  water  set  on  top  of  stove  or  range),  and  inverting 
a  dripping-pan  over  it.  In  roasting  a  turkey,  allow  fifteen  min- 
utes' time  for  every  pound.  Some  steam  turkey  before  roasting, 
and  a  turkey  steamer  may  be  easily  improvised  by  placing  the 
dripping-pan  containing  the  turkey,  on  top  of  two  or  three  pieces 
of  wood  laid  in  the  bottom  of  a  wash  boiler,  with  just  enough 
water  to  cover  the  wood;  put  on  the  lid,  which  should  fit  tightly 
on  the  boiler,  and  as  the  water  boils  away,  add  more.  Add  the 
liquor  in  the  dripping-pan  to  the  turkey  when  placed  in  the  oven 
to  roast  (do  not  use  the  water  from  the  boiler).  Boil  the  giblets 
until  tender  in  a  separate  dish,  and  add  them,  well  chopped,  to- 
gether with  water  in  which  they  were  cooked,  to  the  gravy. 

The  garnishes  for  turkey  and  chicken  are  parsley,  slices  of 
lemon,  fried  sausages  and  force-meat  balls. 


POULTRY.  61 

ROAST  TURKEY. 

Prepare  as  directed  above.  For  dressing,  see  page  49;  or, 
mince  a  dozen  oysters  and  stir  into  the  dressing,  and  if  you  are 
partial  to  the  taste,  wet  the  bread  crumbs  with  the  oyster  liquor. 
The  effect  upon  the  turkey  meat,  particularly  that  of  the  breast, 
is  very  pleasant.  In  stuffing  the  turkey  be  sure  to  leave  room 
enough  for  the  dressing  to  swell.  After  you  have  filled  the  tur- 
key, sew  it  up  with  strong  thread.  This  and  the  neck  string  are 
removed  when  the  fowl  is  dished.  In  roasting,  if  the  fire  is 
brisk,  allow  about  ten  minutes  to  a  pound,  but  it  will  depend 
very  much  upon  the  turkey's  age  whether  this  rule  holds  good. 
Rub  the  turkey  with  salt  and  pepper,  and  spit  it;  baste  often 
with  the  drippings  and  flour,  and  occasionally  with  butter,  fif- 
teen minutes  before  dishing  baste  with  butter,  and  dredge  on  a 
little  flour;  this  will  give  it  a  frothy  appearance.  Roast  to  a  fine 
brown,  and  if  it  threatens  to  darken  too  rapidly,  lay  a  sheet  of 
white  paper  over  it  until  the  lower  part  is  also  done.  If  the 
turkey  is  very  large,  make  a  paste  of  flour  and  water  into  a  stiff 
dough,  roll  it  out  one-half  inch  thick,  roll  up  the  turkey  in  it, 
pinch  the  ends  well  together;  put  it  into  a  dripping-pan  and 
bake  slowly;  baste  every'  ten  minutes.  Half  an  hour  before  the 
turkey  is  done  take  it  out  of  the  crust  and  brown  it.  If  the 
gravy  is  too  fat,  skim  it  before  making  the  gravy.  To  make  the 
gravy. — Boil  the  heart,  gizzard,  liver  and  neck  in  two  quarts  of 
water  two  hours;  take  them  out  and  chop  very  fine,  and  put  them 
back  again ;  thicken  with  one  spoonful  of  flour  wet  with  cold 
water,  season  with  pepper  and  salt.  Let  this  simmer  one  hour 
longer,  and  when  you  dish  the  turkey  turn  the  drippings  into 
the  gravy.  Boil  up  once  and  send  to  the  table. 

To  Bon,  TURKEY. 

Make  a  dressing  of  bread  crumbs,  to  which  you  may  add  a 
few  large  oysters  (if  you  like);  pepper,  salt,  herbs  to  your  taste. 
Wipe  the  inside  of  the  turkey  with  a  dry  cloth  and  fill  with  this 
dressing.  Make  a  paste  of  flour  and  of  water,  and  cover  it,  or 
you  may  scald  a  cloth  and  rub  it  with  flour,  and  wrap  the  turkey 
in  it;  this  will  keep  it  white  in  boiling.  A  few  spoonfuls  of  milk 
in  the  water  also  adds  to  the  whiteness.  Have  the  water  boiling 


62  POULTRY. 

hot  when  you  put  the  turkey  in;  boil  very  slowly;  it  will  take 
from  two  to  two  and  one-half  hours  to  cook  it.  Make  a  gravy  of 
drawn  butter,  with  a  few  stewed  oysters  and  their  juice. 
Chickens  may  be  prepared  in  the  same  way. 

To  Bone  A  TURKEY. 

For  this  purpose  your  knife  must  be  very  sharp.  A  knife  with 
a  short,  sharp  pointed  blade  is  best;  a  turkey  weighing  nine  or 
ten  pounds  is  best,  and  it  must  be  fresh  killed  so  that  the  skin 
on  the  joints  has  not  dried.  Cut  down  the  back  from  the  neck 
to  the  oil  bag.  Scrape  the  meat  from  the  bones  till  you  come  to 
the  shoulder  blade.  Scrape  the  meat  from  the  shoulder  blade, 
then  give  it  a  quick  twist  forward  to  break  it  from  the  first  wing 
joint.  Push  the  first  wing  joint  up,  and  with  your  knife  cut  the 
tendons  and  muscles  attached  to  this  joint.  Then  scrape  the 
meat  from  the  bone  down  to  the  elbow  joint.  Sever  the  joint, 
keeping  the  blade  of  the  knife  close  to  the  bone.  Scrape  the 
meat  from  the  bone  down  to  the  back  till  you  come  to  the  hip 
joint.  Take  the  leg  in  your  hand,  twist  it  forward  to  help  you 
cut  the  tendons  of  the  hip  joint.  Scrape  the  meat  from  the  thigh 
bone  down  to  the  drum  stick,  at  which  point  cut  the  joint. 
Then  continue  to  scrape  the  meat  off  the  hip  bone  till  it  is  all 
off.  Then  cut  the  back  bone  in  front  of  the  extremity,  leaving 
that  on  to  give  it  a  shape.  Proceed  in  the  same  way  with  other 
side.  This  you  see  leaves  in  the  two  end  bones  of  the  wing  and 
the  drum  sticks.  After  both  sides  are  finished,  scrape  the  meat 
carefully  from  both  sides  of  the  breast  bone.  This  will  leave 
only  the  neck,  which  cut  off  after  leaving  about  three  inches  in 
the  turkey.  Lastly,  remove  the  merry  thought,  and  the  turkey 
is  ready  for  filling. 

FILLING  FOE  BONED  TURKEY. 

Two  pounds  of  sausage  meat,  a  can  of  oysters  (without  the 
liquor),  a  pint  of  fine  bread  crumbs,  pepper  and  salt,  sweet  mar- 
joram, thyme,  celery  seed;  any  or  all  of  these  herbs  and  a  can  of 
champignons,  and  some  boiled  chestnuts,  add  to  its  flavor.  Sew 
up  the  places  in  the  wings  and  legs  that  have  been  accidentally 
cut  in  dissecting.  Have  a  darning  needle  with  a  long  thread  of 


POULTRY.  63 

strong  darning  cotton;  begin  at  the  back  bone  and  fill  and  sew 
up  to  the  neck,  shaping  it  as  you  go,  with  a  broad  band  of  mus- 
lin. Roast  to  a  fine  brown  color.  Serve  hot  or  cold. 

BONED  TURKEY. 

Boil  the  turkey  in  as  little  water  as  possible,  until  the  bones 
can  easily  be  separated  from  the  meat;  remove  all  the  skin, 
slightly  mixing  the  light  and  dark  parts;  season  with  salt  and 
pepper.  Take  the  liquor  in  which  the  turkey  was  boiled,  having 
kept  it  warm.  Pour  it  on  the  meat,  mix  well.  Shape  it  like 
a  loaf  of  bread.  Wrap  it  in  a  cloth,  or  put  it  into  an  oval-shaped 
dish,  and  press  with  a  heavy  weight,  for  a  few  hours.  Shave  thin. 
A  spoonful  of  flour  and  butter  branded  together,  and  stirred 
into  the  water  for  boiling  is  an  improvement. 

ESCALLOPED  TURKEY. 

Moisten  bread  crumbs  with  a  little  milk,  butter  a  pan  and  put 
in  it  a  layer  of  crumbs,  then  a  layer  of  chopped  (not  very  fine) 
cold  turkey  seasoned  with  salt  and  pepper,  then  a  layer  of  crumbs, 
and  so  on  until  pan  is  full.  If  any  dressing  or  gravy  has  been 
left,  add  it.  Make  a  thickening  of  one  or  two  eggs,  half  a  cup  of 
milk,  and  quarter  cup  butter  and  bread  crumbs;  season  and  spread 
it  over  the  top;  cover  with  a  pan,  bake  half  an  hour  and  then  let 
it  brown. 

ROAST  CHICKENS — Excellent. 

Dress  and  stuff  the  chicken;  lay  it  in  a  tin  steamer;  set  it  over 
a  pot  of  boiling  water  and  steam  (covered  closely)  from  one  and  a 
half  or  two  hours  according  to  size;  then  roast  a  nice  brown,  bast- 
ing frequently  with  hot  water  and  butter.  One-half  hour  in  a  hot 
oven  is  sufficient.  Boil  the  gizzard,  liver,  heart,  in  a  sauce-pan; 
when  done  chop  them  fine  and  add  them  with  the  water  in  which 
they  were  boiled  to  the  gravy  in  the  baking-pan;  thicken  with  a 
little  flour  and  season  to  taste.  I  have  cooked  chickens  in  this 
way  for  years,  and  they  are  delicious.  The  toughest  old  fowl  has 
to  succumb  to  this  kind  of  treatment.  An  old  turkey  served  in 
the  same  way  is  just  as  tender  as  a  young  one. 


64  POULTRY. 

BAKED  SPRING  CHICKEN. 

After  cleaning  the  chicken  nicely,  put  it  in  a  dripping-pan,  salt 
and  pepper  it,  put  plenty  of  butter  on  it,  and  water  enough  to 
keep  it  from  burning;  put  it  in  a  hot  oven  and  bake  till  done. 
Take  the  chicken  upon  a  platter,  make  a  cream  gravy;  if  you  can- 
not get  cream  milk  will  answer.  Pour  one  pint  of  cream  into  the 
dripping-pan  in  which  the  chicken  was  baked,  thicken  with  one- 
half  teacup  of  flour,  previously  stirred  to  a  smooth  paste,  let  it 
come  to  a  boil,  pour  the  gravy  over  the  chicken,  and  serve. 

CHICKEN  CROQUETTES. 

Boil  two  fowls  weighing  ten  pounds  till  very  tender,  mince 
fine,  add  one  pint  of  cream,  half  a  pound  of  butter,  salt  and  pep- 
per to  taste;  shape  oval  in  a  jell}'  glass  or  mould.  Fry  in  lard 
like  doughnuts,  until  brown. 

STEWED  CHICKENS. 

Cut  up  the  chickens  into  small  pieces,  cover  with  water  and 
stew  gently  till  thoroughly  done,  adding  a  little  salt.  Make  a 
rich  gravy  of  two  tablespoonfuls  of  flour,  made  smooth  in  one- 
half  teacupful  of  milk,  and  add  yolk  of  one  egg.  Make  a  paste 
of  biscuit  dough;  roll  out,  and  cut  into  squares,  and  bake  alight 
brown;  lay  the  squares  on  a  dish  and  pour  the  chickens  over. 
An  excellent  breakfast  dish. 

CHILI  COLORAD. 

Take  two  chickens;  cut  up  as  if  to  stew;  when  pretty  well 
done,  add  a  little  green  parsley  and  two  onions.  Take  half  a 
pound  of  pepper  pods,  remove  the  seeds,  and  pour  on  boiling 
water;  steam  for  ten  minutes;  pour  off  the  water,  and  rub  them 
in  a  sieve  until  all  the  juice  is  out;  add  the  juice  to  the  chicken; 
let  it  cook  for  half  an  hour;  add  a  little  butter,  flour  and  salt. 
Place  a  border  of  rice  arouud  the  dish  before  setting  on  the 
table.  This  dish  may  also  be  made  of  beef,  pork  or  mutton;  it 
is  to  be  eaten  in  cold  weather,  and  is  a  favorite  dish  with  all  peo- 
ple on  the  Pacific  coast. 


POULTRY,  65 

CHICKEN  PIE. 

Cut  up  two  chickens,  put  them  in  stew-kettle  with  barely 
enough  water  to  cover  them.  "When  the  chicken  is  boiled  tender, 
make  the  gravy  of  two  tablespoonfuls  of  butter  and  one  of  flour, 
and  the  yolk  of  an  egg  mixed  smoothly  together,  and  stir  into  the 
water  the  chicken  was  stewed  in.  Line  the  sides  of  a  deep  dish 
with  paste,  lay  in  a  small  teacup  bottom  upwards.  Put  in  the 
stewed  chicken  with  the  gravy,  and  add  if  you  like,  some  oysters, 
three  or  four  hard  boiled  eggs.  Put  on  the  top  cover,  and  bake 
in  a  moderate  oven.  Pigeon  or  veal  pie  may  be  made  in  the 
same  manner. 

CHICKEN  Pox-PiE. 

Cut  up  a  good  sized  chicken  in  all  its  joints;  (one  a  year  old 
is  the  best  for  this  purpose),  have  ready  a  smooth  pot,  put  in  the 
chicken  with  cold  water  enough  to  cover;  salt,  and  boil  it  till 
tender.  Half  an  hour  before  the  chicken  is  done,  make  the  fol- 
lowing crust:  One  quart  of  flour,  teaspoonful  of  salt,  three  tea- 
spoonfuls  of  Equity  baking  powder,  rubbed  through  the  flour,  a 
piece  of  butter  the  size  of  an  egg,  sweet  milk  enough  to  make  a 
soft  dough  (as  you  would  make  biscuit  dough);  roll  it  out  on  a 
moulding-board  to  about  the  thickness  of  an  inch,  cut  in  square 
pieces,  put  them  in  the  steamer  and  steam  half  an  hour  over  the 
chicken.  When  done,  thicken  the  chicken  broth  with  flour  paste, 
season  it  with  pepper  and  butter,  put  the  chicken  on  a  large  plat- 
ter with  the  dumplings  on  top,  and  pour  the  gravy  over  all.  Pot- 
pie  steamed  is  much  nicer  than  to  boil  it  in  the  pot  with  the 
chicken.  It  never  fails  to  be  nice  and  light. 

BKOILED  CHICKENS  OR  QUAILS. 

Cut  chicken  open  on  the  back,  lay  on  the  meat  board  and  pound 
until  it  will  lie  flat;  lay  on  a  gridiron,  place  over  a  bed  of  coals, 
broil  until  a  nice  brown,  but  do  not  burn.  It  will  take  twenty 
or  thirty  minutes  to  cook  thoroughly,  and  it  will  cook  much  bet- 
ter to  cover  with  a  pie  tin  held  down  with  a  weight  so  that  all  parts 
of  the  chicken  may  lie  closely  to  the  gridiron.  When  the  chicken 
is  broiling,  put  the  liver,  gizzard  and  heart  in  a  stew-pan  and  boil 


66  POULTRY. 

in  a  pint  of  water  until  tender,  chop  fine  and  add  flour,  butter, 
pepper,  salt,  and  stir  a  cup  of  sweet  cream  to  the  water  in  which 
they  were  boiled;  When  the  chicken  is  done,  dip  it  in  the  gravy 
while  hot,  lay  it  back  on  the  gridiron  a  minute,  put  it  in  the  gravy 
and  let  it  boil  for  half  a  minute,  and  send  to  the  table  hot.  Cook 
quails  in  the  same  way. 

BALTIMORE  FRY, 

Joint  the  chickens,  wash  them  clean  and  put  them  into  cold 
water;  take  out  and  salt  them,  roll  each  piece  in  flour,  and  fry  in 
hot  drippings  or  salt  pork  fat,  almost  enough  to  cover  them,  put 
on  a  tight  fitting  cover,  and  fry  slowly  to  a  fine  brown.  When 
done,  put  it  on  a  platter,  set  it  in  the  oven  while  you  prepare  the 
gravy.  To  the  drippings  left  in  the  spider  add  a  bowlful  of  thick 
cream,  let  it  boil  up,  add  a  little  flour  thickening,  boil  five  minutes, 
then  put  it  in  the  gravy-boat  and  serve  it  with  the  fried  chicken. 

FRIED  GUMBO. 

Cut  up  two  young  chickens,  and  fry  in  skillet;  when  brown, 
but  not  scorched,  put  in  a  pot  with  one  quart  finely  chopped 
okra,  four  large  tomatoes,  and  two  onions  chopped  fine;  cover 
with  boiling  water,  boil  very  slowly;  and  keep  the  kettle  tightly 
closed;  add  boiling  water  as  it  wastes,  and  simmer  slowly  three 
hours;  season  with  salt,  pepper,  and  a  little  butter  and  flour  rub- 
bed together;  serve  with  boiled  rice. 

CURRIED  DISHES. 

Chickens  and  veal  are  most  suitable  for  curries.  Boil  the  meat 
till  tender,  and  separate  the  joints.  Put  a  little  butter  in  a  stew- 
pan  with  the  chickens,  pour  on  a  part  of  the  liquor  in  which  the 
meat  was  boiled,  nearly  enough  to  cover  it,  and  let  it  stew  twenty 
minutes  more.  Prepare  the  curry  thus :  For  four  pounds  of  meat, 
take  a  tablespoonful  of  curry  powder,  a  teacup ful  of  boiled  rice, 
a  tablespoonful  of  flour,  and  another  of  melted  butter,  a  teacup- 
ful  of  the  liquor,  and  half  a  teaspoonful  of  salt;  mix  them,  and 
pour  them  over  the  meat  and  let  it  stew  ten  minutes  more.  Rice 
should  be  boiled  for  an  accompaniment. 


POULTKY.  67 

JELLIED  CHICKEN.     (No.  1.) 

Cut  up  two  chickens,  boil  till  tender,  in  water  to  cover.  Take 
out,  remove  skin  and  bones,  season  the  liquor  (one  and  a  half 
pints)  with  butter,  pepper  and  salt,  and  the  juice  of  a  lemon; 
add  a  quarter  of  a  box  dissolved  gelatine,  put  the  chicken  in  the 
liquor,  boil  up  once,  and  pour  in  mould. 

JELLIED  CHICKEN.     (No.  2.) 

Dress  one  large  chicken,  cut  it  in  joints,  wash  it  clean,  put  on 
to  boil.  Be  careful  to  remove  all  the  skuni  that  rises,  salt  and 
pepper  it  well,  boil  till  it  falls  off  from  the  bones.  Boil  six  eggs 
hard — ten  minutes  will  cook  them, — take  them  from  the  boiling 
water  and  drop  them  into  cold  water;  take  the  shells  off  and  lay 
nicely  on  a  plate.  Take  out  the  chicken,  pick  the  meat  from  the 
bones,  and  chop  it  fine.  Strain  the  liquor  through  a  sieve  and 
boil  it  down  to  a  coffeecupful.  Take  a  sponge  cake  pan,  put  a 
layer  of  the  meat  on  the  bottom  of  the  pan,  then  lay  your  eggs  in 
and  put  another  layer  of  meat  on  top  of  the  eggs,  then  pour  on 
the  liquor.  Be  sure  you  take  off  all  the  fat  before  you  pour  it 
over  the  chicken.  Set  it  away  to  get  cold,  then  slice  nicely  for 
tea  or  dinner. 

CHICKEN  OK  VEAL  CKOQTJETTES. 

Two  chickens,  chopped  fine,  or  three  and  one-half  pints  of 
ground  veal,  one  nutmeg,  grated,  one  and  one-half  teaspoonfuls 
of  salt,  two  small  onions,  chopped  fine  as  possible,  two  level  tea- 
spoonfuls  sweet  marjoram,  two  of  thyme,  or  basil,  one-half  tea- 
spoonful  of  cayenne  pepper,  two  tablespoonfuls  of  celery  seed, 
one  and  one-half  pints  of  thickened  milk,  two  eggs,  well  beaten 
into  the  mixture.  Mix  all  well,  then  make  into  pear-shaped  balls 
and  dip  into  beaten  egg,  then  into  bread  crumbs.  Have  ready 
some  boiling  lard,  and  fry  the  croquettes  a  light  brown. 

KOAST  GOOSE. 

Clean  and  wash  the  goose — not  forgetting  to  put  a  spoonful  of 
soda  in  next  to  the  last  water — rinse  out  well,  and  wipe  the  in- 
side quite  dry.  Add  to  the  usual  dressing  of  bread  crumbs,  pep- 
per, salt,  a  tablespoonful  of  melted  butter,  a  large  sized  onion, 


68  POULTRY. 

chopped  fine,  a  tablespoonful  of  chopped  sage,  the  yolks  of  two 
eggs,  and  some  bits  of  fat  pork.  Stuff  the  body  and  craw,  and 
sew  up.  It  will  take  fully  two  hours  to  roast,  if  the  fire  is  quick. 
Cover  the  breast  until  it  is  well  done,  with  white  paper,  or  a  paste 
of  flour  and  water,  removing  this  when  you  are  ready  to  brown. 
Make  a  gravy  as  for  roast  duck.  Serve  with  cranberry  or  apple 

sauce. 

ROAST  DUCK. 

Clean,  wash  and  wipe  the  duck  very  carefully.  To  the  usual 
dressing  add  a  little  sage  (powdered  or  green),  and  a  minced  shal- 
lot. Stuff  and  sew  up  as  usual,  reserving  the  giblets  for  the 
gravy.  If  the  fowl  is  tender  it  will  not  require  more  than  an 
hour  to  roast.  Baste  well.  Make  a  crust  of  flour  and  water  and 
spread  over  the  duck,  and  roast  half  an  hour.  Before  it  is  done, 
take  the  crust  off  and  brown.  Skim  the  gravy  before  putting  in 
the  giblets  and  thickening.  The  giblets  should  be  stewed  in  a 
very  little  water,  then  chopped  fine,  and  added  to  the  gravy  in 
the  dripping-pan,  with  a  chopped  shallot  and  a  spoonful  of 
browned  flour.  Serve  with  currant  or  grape  jelly. 


Birds  should  be  carefully  plucked  or  skinned,  drawn,  wiped 
clean,  and  all  shot  removed.  Game  should  not  be  washed,  un- 
less absolutely  necessary  for  cleanliness.  With  care  in  dressing, 
wiping  will  render  them  perfectly  clean.  If  necessary  to  wash, 
do  it  quickly  and  use  as  little  water  as  possible.  The  more 
plainly  all  kinds  of  game  are  cooked,  the  better  they  retain  their 
fine  flavor.  They  require  more  brisk  fire  than  poultry,  but  take 
less  time  to  cook.  Their  color,  when  done,  should  be  a  fine  brown 
color.  Broiling  is  a  favorite  method  of  cooking  game,  and  all 
birds  are  exceedingly  nice  roasted.  To  broil,  split  down  the  back, 
open  and  flatten  the  breast  by  covering  with  a  cloth  and  pound- 
ing; season  with  pepper,  and  lay  the  inside  first  upon  the  gridiron; 
turn  as  soon  as  browned,  and  when  almost  done,  take  off,  place 
on  a  platter,  sprinkle  with  salt,  and  serve  at  once.  The  time  re- 
quired is  usually  about  twenty  minutes.  To  lard  game,  cut  fat 
salt  pork  into  thin,  narrow  strips,  thread  a  larding-needle  with 
one  of  the  strips,  run  the  needle  under  the  skin,  through,  so  that 
the  ends  of  the  strips  exposed  will  be  of  equal  length.  The 
strips  should  be  about  one  inch  apart.  Many  prefer  tying  a  piece 
of  bacon  on  the  breast  instead.  Pigeons  should  be  cooked  a  long 
time  as  they  are  usually  quite  lean  and  tough,  and  they  are  better 
to  lie  in  salt  water  half  an  hour,  or  to  be  par-boiled  in  it  for  a  few 
moments.  They  are  nice  roasted  or  made  into  a  pie. 

Squirrels  should  be  carefully  skinned  and  laid  in  salt  water  a 
short  time  before  cooking;  if  old,  par-boil.  They  are  delicious 
broiled,  and  are  excellent  cooked  in  any  way  with  thin  slices  of 
bacon.  Venison  requires  more  time  for  cooking  than  beefsteak. 


70  GAME. 

The  haunch,  neck,  shoulder  and  saddle  should  be  roasted;  roast 
or  broil  the  breast,  and  fry  or  broil  the  steaks. 

Nearly  all  wild  ducks  are  liable  to  have  a  fishy  flavor.  Before 
roasting  them,  guard  against  this  by  par-boiling  them  with  a 
small  carrot,  peeled,  put  within  each.  This  will  absorb  the  un- 
pleasant taste.  An  onion  will  have  the  same  effect,  but  unless 
you  use  it  in  the  dressing,  the  carrot  is  preferable. 

The  garnishes  for  game  are  fresh  or  preserved  barberries, 
currant  jelly,  sliced  oranges,  and  apple  sauce. 

KOAST  DUCK. 

Par-boil,  as  above  directed;  throw  away  the  carrot  or  onion, 
lay  in  fresh  water  half  an  hour;  stuff  with  bread  crumbs  seasoned 
with  pepper,  salt,  sage  and  onion,  and  roast  until  brown  and  ten- 
der, basting  for  half  the  ti:ne  with  butter  and  water,  then  with 
the  drippings.  Add  to  the  gravy,  when  you  have  taken  up  the 
duck,  a  tablespoonful  of  currant  jelly  and  a  pinch  of  cayenne 
pepper.  Thicken  with  browned  flour,  and  serve  in  a  tureen. 

STEWED  DUCK. 

Par-boil  ten  minutes,  when  you  have  drawn  them,  and  put  in 
a  raw  carrot  or  onion.  Lay  in  very  cold  water  for  half  an  hour; 
cut  into  joints,  pepper,  salt  and  flour  them.  Have  ready  some 
butter  in  a  frying-pan,  and  fry  them  a  light  brown;  put  them  in 
a  sauce-pan  and  cover  them  with  gravy  made  of  the  giblets,  neck 
and  some  bits  of  lean  veal;  add  a  minced  shallot,  a  bunch  of 
sweet  herbs,  salt  and  pepper;  cover  closely,  and  stew  half  an 
hour,  or  until  tender.  Take  out  the  ducks,  strain  the  gravy 
when  you  have  skimmed  it,  put  in  half  a  cup  of  cream  or  rich 
milk,  in  which  an  egg  has  been  beaten,  thicken  with  browned 
flour,  add  a  tablespoonful  of  vinegar  and  the  juice  of  half  a  lem- 
on, beaten  in  gradually,  so  as  not  to  curdle  the  cream.  Boil  up 
and  pour  over  the  ducks. 

QUAILS  PAK-BOILED  AND  BAKED. 

Tie  a  thin  slice  of  bacon  over  the  breast  of  each  bird;  cover  it 
closely,  and  set  it  on  top  of  the  range,  letting  the  birds  steam 
ten  or  fifteen  minutes.  This  plumps  them.  Then  take  off  the 


GAME.  71 

cover  and  the  pork,  and  put  the  birds  into  the  oven,  basting  them 
often  with  butter.     Brown  them  and  serve  with  currant  jelly. 

BROILED  QUAILS. 

Split  them  at  the  back.  Broil,  basting  them  often  with  butter, 
over  a  hot  fire.  As  soon  as  the  quails  are  done,  add  a  little 
more  butter,  with  pepper  and  salt,  and  place  them  for  a  moment 
into  the  oven  to  soak  the  butter,  Serve  them  on  thin  slices  of 
buttered  toast,  with  a  little  currant  jelly  on  top  of  each  quail. 

SNIPE. 

Snipe  are  best  roasted  with  a  piece  of  pork  tied  to  the  breast, 
or  they  may  be  stuffed  and  baked. 

FRIED  WOODCOCK. 

Dress,  wipe  clean,  tie  the  legs,  skin  the  head  and  neck,  turn  the 
beak  under  the  wing  and  tie  it;  fasten  a  piece  of  bacon  over  it, 
and  immerse  in  hot  fat  for  two  or  three  minutes.  Serve  on  toast. 
Another  favorite  way  is  to  split  them  through  the  back  and  broil, 
basting  with  butter,  and  serve  on  toast. 

KOAST  PIGEONS. 

Clean,  wash  and  stuff  as  you  would  chickens;  lay  them  in  rows, 
if  roasted  in  the  oven,  with  a  little  water  in  the  pan  to  prvent 
scorching.  Unless  they  are  very  fat,  baste  with  butter  until  they 
are  half  done;  afterwards  in  their  own  gravy.  When  done,  take 
them  out  on  a  platter,  add  one  cupful  of  milk  to  the  gravy,  thick- 
en with  flour,  and  pour  over  the  pigeons. 

BROILED  PIGEONS. 

Young  pigeons  are  rightly  esteemed  a  great  delicacy.  They 
are  cleaned,  washed,  and  dried  carefully  with  a  clean  cloth,  then 
split  down  the  back,  and  broiled  like  chickens.  Season  with 
pepper,  salt,  and  plenty  of  butter  in  dishing  them. 

PIGEON  PIE. 

Cut  the  pigeons  into  four  pieces  each.  Par-boil  them  for  ten 
minutes,  while  you  prepare  a  puff-paste.  Put  in  the  bottom 


72  GAME. 

some  shreds  of  salt  pork  or  ham;  next  a  layer  of  hard  boiled 
eggs,  buttered  and  peppered;  then  the  birds;  sprinkle  with  pep- 
per and  minced  parsley,  squeeze  some  lemon  juice  upon  them, 
and  lay  upon  the  breasts  a  piece  of  butter  rolled  in  flour;  cover 
with  slices  of  egg,  then  with  shreded  ham;  pour  in  some  of  the 
gravy  in  which  the  pigeons  were  par-boiled,  and  put  on  the  crust 
(use  no  under  crust),  leaving  a  hole  in  the  middle.  Bake  over  an 
hour.  Quail  pie  is  made  in  the  same  way. 

STEWED  PIGEONS. 

Clean  and  wash  verv  carefully,  then  lay  in  salt  and  water  for 
an  hour;  rinse  the  inside  with  soda  and  water,  and  stuff  with  a 
force-meat,  made  of  bread  crumbs  and  chopped  salt  pork,  season 
with  pepper.  Sew  up  the  birds,  and  put  on  to  stew  in  enough 
cold  water  to  cover  them,  and  allow  to  each  a  slice  of  fat  bacon 
cut  into  narrow  strips.  Season  with  pepper  and  a  pinch  of  nut- 
meg; boil  slowly  in  a  covered  sauce-pan  until  tender;  take  them 
from  the  gravy  and  lay  in  a  covered  dish  to  keep  warm;  strain 
the  gravy,  add  the  juice  of  a  lemon  and  tablespoonful  of  currant 
jelly;  thicken  with  browned  flour.  Boil  up  and  pour  over  the 
pigeons. 

RABBITS. 

Eabbits,  which  are  in  the  best  condition  in  midwinter,  may  be 
fricasseed  like  chicken,  in  white  or  brown  sauce.  To  make  a  pie, 
first  stew  till  tender,  and  make  like  chicken  pie.  To  roast,  stuff 
with  a  dressing  made  of  bread  crumbs,  chopped  salt  pork,  thyme, 
onion,  and  pepper  and  salt,  sew  up,  rub  over  with  a  little  butter, 
or  pin  on  it  a  few  slices  of  salt  pork,  add  a  little  water  in  the  pan 
and  baste  often.  Serve  with  mashed  potatoes  and  currant  jelly. 

VENISON — The  Shoulder. 

This  is,  perhaps,  the  most  distinguished  venison  dish.  Make 
rather  deep  incisions,  following  the  grain  of  the  meat,  from  the 
top,  and  insert  pieces  of  pork  about  one-third  of  an  inch  square, 
and  two  inches  long;  sprinkle  over  pepper,  salt,  and  a  little  flour. 
Roast  or  bake  the  venison  before  a  hot  fire  or  in  a  hot  oven, 
about  two  hours  for  an  eight  pound  roast;  baste  often.  Serve  a 
currant  jelly  sauce,  in  the  sauce-boat. 


GAME.  73 

REED  BIEDS.  . 

Cut  sweet  potatoes  lengthwise;  scoop  out  in  the  center  of  each 
a  place  that  will  fit  half  the  bird.  Put  in  the  birds,  after  season- 
ing them  with  butter,  pepper,  salt,  tying  the  two  pieces  of  potato 
around  each  of  them.  Bake  them.  Serve  them  in  the  potatoes. 
Or  they  can  be  roasted  or  fried  in  boiling  lard  like  other  birds. 

COUPLETS  OF  QUAIL  OK  PIGEONS. 

"With  a  sharp-pointed  knife,  carefully  cut  the  breast  from 
quails  or  pigeons.  At  the  small  end  of  each  breast  stick  in  a  bone 
taken  from  the  leg,  and  trimmed.  The  breasts  should  now  resem- 
ble cutlets.  Sprinkle  a  little  pepper  and  salt  over  each  one,  dip 
it  in  melted  butter,  and  roll  it  in  flour,  or  sifted  cracker  crumbs. 
Put  the  cutlets  one  side  until  ready  to  cook,  as  they  should  be 
cooked  only  just  before  sending  them  to  the  table,  They  should 
then  be  fried  in  a  saute  pan  in  hot  butter.  They  may  be  served 
without  further  trouble  in  a  circle  with  a  center  of  green  pease, 
which  makes  a  most  delicious  dish  for  a  company  dinner  course. 
However,  there  is  a  more  elaborate  way  of  finishing  them,  as  fol- 
lows :  Put  the  carcasses  into  some  cold  water  with  very  small 
pieces  of  salt  pork  and  onion,  sufficient  only  to  produce  the  slight- 
est flavoring.  Simmer  this  about  an  hour,  strain,  thicken  with 
a  little  browned  roux,  and  season  it  with  a  little  pepper  and  salt. 
As  soon  as  the  livers  are  done,  take  them  out,  mash,  and  moisten 
them  with  a  little  of  the  sauce.  Prepare  little  thin  pieces 
of  toast,  one  for  each  breast;  butter,  and  spread  them  with  the 
mashed  livers.  Turn  the  cutlets  over  in  this  sauce,  and  use  the 
little  of  it  that  remains  for  dipping  in  the  pieces  of  toast.  Serve 
the  cutlets  on  the  toast,  in  a  circle,  with  a  center  of  pease. 

BOAST  HAUNCH  VENISON. 

If  the  outside  be  hard,  wash  off  with  lukewarm  water;  then 
rub  all  over  with  fresh  butter  or  lard,  cover  it  on  the  top  and  sides 
with  a  thick  paste  of  flour  and  water,  nearly  half  an  inch  thick, 
lay  upon  this  a  large  sheet  of  thin,  white  wrapping  paper,  well 
buttered,  and  above  this,  thick  foolscap  paper;  keep  all  in  place 
with  greased  pack-thread;  then  put  in  to  roast,  with  a  little 
water  in  the  dripping-pan.  Pour  a  few  ladlefuls  of  butter  and 


74  GAME. 

water  over  the  meat,  now  and  then,  to  prevent  the  paper  from 
scorching.  If  the  haunch  is  large,  it  will  take  at  least  five 
hours  to  roast.  About  half  an  hour  before  you  take  it  up,  re- 
move the  papers  and  paste,  and  test  with  a  skewer  to  see  if  it  is 
done.  If  this  passes  easily  to  the  bone  through  the  thickest  part, 
set  it  down  to  a  more  moderate  fire,  and  baste  every  few  minutes 
with  melted  butter;  dredge  with  flour  to  make  a  froth,  and  dish. 
It  should  be  a  fine  brown  by  this  time.  Twist  a  frill  of  fringed 
paper  around  the  knuckle. 

For  gravy,  put  into  a  sauce-pan  a  pound  or  so  of  scraps  of  raw 
venison  left  from  trimming  the  haunch,  a  quart  of  water,  a  pinch 
of  cloves,  a  few  blades  of  mace,  half  a  nutmeg,  cayenne  and  salt 
to  taste;  stew  slowly  to  one-half  the  original  quantity;  skim, 
strain  and  return  to  the  sauce-boat  when  you  have  rinsed  it  with 
hot  water;  add  three  tablespoonfuls  of  currant  jelly,  two  table- 
spoonfuls  of  butter,  and  thicken  with  browned  flour.  Send  to 
the  table  on  a  platter.  Serve  with  currant  jelly.  Venison  steak 
and  pie  are  cooked  the  same  as  beef. 

LEG  OF  VENISON. 

"Wash  a  leg  of  venisdn  and  make  an  incision,  and  draw  with 
salt  pork.  Put  it  in  a  crock  and  pour  on  it  one  pint  of  vinegar. 
Let  it  remain  in  this  four  days.  It  must  be  kept  in  a  cool  place. 
Turn  it  over  every  day.  Take  it  out  of  the  crock,  put  it  in  a 
dripping-pan,  season  with  salt,  pour  on  half  of  the  vinegar  the 
meat  was  soaked  in,  add  six  bay  leaves,  and  one  onion,  cut  fine, 
lemon  peel  sliced,  six  whole  peppers,  three  cloves.  Bake  till 
done;  baste  often  with  melted  butter;  add  half  a  pint  of  sour 
cream,  and  bake  three  hours. 


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"Victor 


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White  Rose" 

"LosGatos" 


We    Respectfully    call    your    Attention 
to   these    Brands. 


made  from  Carefully  Delected  and 
thoroughly  Cleaned  Wh.eat. 


SAN  JOSE,  CAL. 


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"Los  Gatos."  "Drifted  Snow." 


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Jleuo  YOF!^  JfuFnitoe  Go 


WHOLESALE    AND    RETAIL 

Js&a&tv&. 


The   Largest   Stock:.  The    Latest   Designs. 

13T  The    Lcrwest   Prices. 


We  have  always  carried  a  distinctively  different  stock  from  any  other  store 
in  this  city,  and  customers  appreciating  the  new  and  beautiful  will  find  with  us 
many  articles  not  to  be  seen  elsewhere. 


Every  Article  with  us  is  Guaranteed  to  be  Good  of  its 
kind.    Xo   "Cheap  John"   Goods  can 

be  found  in  our  Store. 


t  3ttatiufacfur    a  I 


•  -  —  f-AND    SELL 

BEST    CHEAP    BED    LOUNGE 

la  t&e>  state  of. 


A.  cordial    invitation   is    extended    to    all    to  visit    our    -wai-e 
rooms    and    inspect    our    stock. 


^EEW  IOM  FMi 


VoL 


SALADS. 


CHICKEN  SALAD.     (No.  1.) 

The  yolks  of  six  eggs  well  beaten,  one-half  pint  of  melted  but- 
ter, or  same  of  olive  oil,  three  tablespoonfuls  of  mixed  mustard, 
salt  to  taste,  two  teaspoonfuls  of  celery  seed;  mix  thoroughly,  then 
add  three-fourths  of  a  pint  of  strong  vinegar.  Place  over  fire, 
stir  constantly  until  it  becomes  thick  like  boiled  custard.  Turn 
the  mixture  over  the  chickens  which  have  been  chopped  (not  very 
fine).  Just  before  serving,  add  four  heads  of  chopped  celery. 
If  not  very  strong  with  spice,  add  more  mustard  and  cayenne 
pepper.  This  is  enough  for  one  turkey  or  three  small  chickens. 
This  same  dressing  makes  an  excellent  mixture  for  sandwiches, 
if  used  with  finely  chopped  boiled  ham  or  tongue. 

CHICKEN  SALAD.     (No.  2.) 

One  chicken  (for  ten  persons),  yolk  of  one  egg,  one  tablespoon- 
ful  of  mustard,  one  large  tablespoonful  of  sugar,  one  teaspoon- 
ful  of  salt,  a  pinch  of  cayenne  pepper.  Beat  all  together  and 
add  salad  oil,  a  few  drops  at  a  time,  until  so  stiff  as  to  resist  the 
beater.  Add  a  little  vinegar  to  thin  it,  then  add  more  oil,  and  so 
proceed  until  you  have  sufficient  quantity,  and  it  must  be  very 
stiff.  Now  add  the  juice  of  one-half  or  one  lemon,  enough  to 
thin  just  a  little.  About  an  hour  before  needed,  chop  the  chick- 
en and  mix  with  equal  quantity  of  celery.  Pour  over  a  thin  dress- 
ing of  two  tablespoonfuls  vinegar,  one  tablespoonful  oil,  a  little 
salt  and  black  pepper.  Drain  off  and  mix  with  one-half  of  the 
mayonnaise  dressing;  then  spread  the  rest  over  the  top  and 
garnish  with  hard  boiled  eggs  sliced. 


76  SALADS. 

CHICKEN  SALAD.     (No.  3.) 

This  is  made  with  equal  quantities  of  chicken  and  celery. 
Turkey  is  equal  to  two  chickens,  and  four  bunches  of  celery  makes 
an  ordinary  dish  of  salad.  A  pint  of  chicken  and  a  pint  of  cut 
celery  is  a  good  rule.  Steam  or  stew  the  chickens  till  tender 
and  thoroughly  done,  so  that  the  bones  will  pick  out.  Use 
only  the  meat  of  the  breast  and  thighs,  leaving  out  the  neck 
and  wings.  Cut  it  up  with  scissors,  do  not  on  any  account  use 
the  hash  knife.  Wash,  and  with  a  knife  exit  the  celery  in  pieces 
the  size  of  dice.  Prepare  the  dressing  thus:  Put  the  uncooked 
yolks  of  two  eggs  into  a  clean  cold  soup  plate,  beat  them  with  a 
wooden  fork  one  minute;  then  add  one-half  teaspoonful  of  salt, 
a  pinch  of  cayenne  pepper,  one-half  teaspoonful  of  mustard. 
Work  these  well  together  and  then  add,  drop  by  drop,  a  half  pint 
of  olive  oil.  Yon  must  stir  rapidly  and  steadily  in  one  direction 
while  adding  the  oil;  a  reverse  motion  may  curdle  it.  Add  two 
tablespoonfuls  of  vinegar,  and  put  in  a  cool  place  until  serving 
time.  When  ready  to  serve,  mix  celery  and  chicken,  dust  lightly 
with  salt  and  pepper,  add  a  cup  of  whipped  cream  to  the  dress- 
ing, pour  it  over  the  chicken  and  celery,  mix  carefully,  dish,  and 
garnish  with  the  white  celery  tops. 

CHICKEN  SALAD.     (No.  4.) 

The  white  meat  of  a  boiled  or  roasted  chicken,  or  turkey,  three- 
fourths  the  same  bulk  of  cut  celery.  Two  hard  boiled  eggs,  one 
raw  egg,  well  beaten,  one  teaspoonful  each  of  salt,  pepper,  and 
made  mustard,  three  tablespoonfuls  of  salad  oil,  two  of  white 
sugar,  one-half  teacup  of  vinegar.  Mince  the  meat  well,  remov- 
ing every  scrap  of  fat,  gristle,  and  skin;  cut  the  celery  into  bits, 
mix  them,  and  set  aside  in  a  cool  place  while  you  prepare  the 
dressing.  Rub  the  yolks  of  eggs  to  a  fine  powder,  add  the  salt, 
pepper,  and  sugar,  then  the  oil,  grinding  hard  and  putting  in 
but  a  few  drops  at  a  time.  The  mustard  comes  next;  and  let  all 
stand  together  while  you  whip  the  raw  egg  to  a  froth.  Beat  this 
into  the  dressing,  and  pour  in  the  vinegar  spoonful  by  spoonful, 
whipping  the  dressing  well  as  you  do  it.  Sprinkle  a  little  salt  over 
the  meat  and  celery;  toss  it  up  lightly  with  a  silver  fork;  pour 
the  dressing  over  it,  tossing  and  mixing  until  the  bottom  of  the 


•SXLADB.  7? 

mess  is  as  well  saturated  as  the  top;  turn  into  the  salad  bowl,  and 
garnish  with  whites  of  eggs  (boiled)  cut  into  rings,  and  sprays  of 
bleached  celery  tops. 

YKAL  SALAD, 

Boil  veal  until  tender,  chop  fine,  take  equal  quantity  of  veal, 
celery  or  cabbage,  and  stir  into  it  a  salad  dressing;  put  in  a  shal- 
low dish  and  garnish  with  slices  of  lemon  and  celery.  Boiled 
ham  chopped  and  seasoned  and  served  in  the  same  way,  makes  a 
very  nice  salad.  For  the  dressing,  take  the  yolks  of  four  raw  eggs, 
two-thirds  of  a  cup  of  oil,  red  pepper,  salt,  and  mustard  to  taste, 
juice  of  two  lemons,  and  last  of  all,  one  cup  of  thick  cream.  If 
the  dressing  is  for  chicken  salad,  use  the  oil  or  fat  from  the  chick- 
en instead  of  sweet  oil.  Be  sure  to  put  in  the  cream  just  before 
sending  to  the  table. 

SALMON  SALAD. 

Take  cold  steamed  salmon,  cut  into  pieces  two  inches  long,  place 
in  a  dish  and  season  with  salt,  pepper,  a  very  little  oil,  and  plenty 
of  vinegar,  some  parsley,  and  a  little  onion,  cut  up;  then  cover, 
and  let  stand  two  or  three  hours.  Serve  the  dish  with  lettuce 
leaves,  place  the  slices  of  salmon  on  the  leaves  and  pour  over  the 
mayonnaise  sauce.  Garnish  with  hard  boiled  eggs. 


•'oo 


LOBSTER  SALAD. 

One  fine  lobster,  boiled,  and  when  cold  picked  to  pieces,  or 
two  small  ones,  one  cup  of  best  salad  oil,  one-half  cup  of  sweet 
cream,  whipped  light,  one  lemon — the  juice  strained — one  tea- 
spoonful  of  mustard  wet  up  with  vinegar,  one  tablespoonful  of 
sugar,  one  teaspoonful  of  salt,  a  pinch  of  cayenne  pepper,  four 
tablespoonfuls  of  vinegar,  beaten  yolks  of  two  eggs.  Beat  eggs, 
sugar,  salt,  mustard,  and  pepper  until  light,  then  add  very  grad- 
ually the  oil.  When  the  mixture  is  quite  thick,  whip  in  the 
lemon.  Beat  five  minutes  before  putting  in  the  vinegar.  Just 
before  the  salad  goes  to  the  table,  add  half  the  whipped  cream  to 
this  dressing,  and  stir  well  into  the  lobster.  Line  the  salad 
bowl  with  lettuce  leaves,  put  in  the  seasoned  meat,  and  cover 
with  the  rest  of  the  whipped  cream.  This  salad  deserves  its 
name. 


7g  SALAD!?, 

HAM  SALAD. 

Cut  up  small  tits  of  boiled  ham,  place  in  salad-bowl  with  the 
heart  and  inside  leaves  of  a  head  of  lettuce.  Make  dressing  as 
follows:  Mix  in  a  sauce-pan  one  pint  sour  cream  as  free  from 
milk  as  possible,  and  half  pint  good  vinegar,  salt,  a  s-inall  piece 
of  butter,  sugar,  and  a  small  tablespoonful  of  mustard  mixed 
smooth;  boil,  add  the  well-beaten  yolks  of  two  eggs,  stirring 
carefully,  as  for  float,  until  it  thickens  to  the  consistency  of 
starch,  then  set  in  a  cool  place  or  on  ice,  and  when  cold  pour  it 
over  the  salad  and  mix  well. 

CREAM  DRESSING. 

Two  eggs,  three  tablespoonfuls  of  vinegar,  one  of  cream, 
one  teaspoonful  of  sugar,  a  little  salt  and  one-fourth  teaspoonful 
of  mustard.  Beat  the  eggs  well,  add  sugar,  salt  and  mustard, 
then  the  vinegar,  lastly  cream.  Place  the  bowl  in  a  basin  of 
boiling  water  and  stir  until  it  thickens,  no  longer.  Cool  and  use 
when  needed. 

RED  MAYONNAISE, 

To  give  bright  color  to  mayonnaise,  lobster  coral  pounded  to  a 
powder  and  rubbed  through  a  sieve,  then  thoroughly  blended,  or 
juice  from  boiled  beets. 

SARDINE  SALAD. 

Arrange  about  a  pint  of  any  cold  fish ,  previously  shreded  and 
freed  from  bones,  on  a  bed  of  crisp  lettuce  leaves.  Cover  the 
fish  with  a  sardine  dressing;  over  this  arrange  six  sardines  split, 
having  the  ends  meet  at  the  center.  Around  the  dish  place  thin 
slices  of  lemon  and  a  wreath  of  parsley  or  young  lettuce  leaves. 

SARDINE  DRESSING. 

Pound  in  a  mortar  until  perfectly  smooth  the  yolks  of  four  hard 
boiled  eggs  and  three  sardines,  freed  of  bones.  Add  this  to  either 
of  the  above  and  you  have  an  excellent  fish  dressing. 

TOMATO  SALAD. 
Twelve  medium-sized  tomatoes,  peeled  and  sliced,  four  hard 


SALADS.  79 

boiled  eggs,  one  raw  egg,  well  beaten,  one-half  teaspoonful  of 
cayenne  pepper,  one  teaspoonful  of  white  sugar,  and  two  of  made 
mustard,  one  tablespoonful  of  olive  oil,  one  teacupful  of  vinegar, 
one  teaspoonful  of  salt.  Hub  the  yolks  to  a  smooth  paste,  add- 
ing by  degrees  the  salt,  pepper,  sugar,  mustard  and  oil.  Beat 
the  raw  egg  to  a  froth,  and  stir  in  lastly,  the  vinegar.  Peel  the 
tomatoes  and  slice  them  a  quarter  of  an  inch  thick;  then  set  the 
dish  on  the  ice,  while  you  are  making  ready  the  dressing.  Stir 
a  great  lu:up  of  ice  rapidly  in  the  dressing  until  it  is  cold;  take 
it  out,  cover  the  tomatoes  with  the  mixture  and  set  back  on  the 
ice,  until  you  send  to  the  table.  This  salad  is  delicious,  especi- 
ally when  ice  cold. 

HERRING  SALAD. 

Soak  over  night  three  Holland  herrings  cut  in  very  small  pieces; 
cook  and  peel  eight  medium  potatoes,  and  when  cold  chop  with 
two  small  cooked  red  beets,  two  onions,  four  sour  apples,  some 
roasted  chopped  veal  (about  one  quart),  three  hard-boiled  eggs; 
mix  with  a  sauce  of  sweet  oil,  vinegar,  stock,  pepper  and  mustard 
to  taste.  A  tablespoonful  of  thick  sour  cream  improves  the  sauce, 
which  should  stand  over  night  in  an  earthen  dish. 

CELERY  SALAD. 

Prepare  the  dressing  as  for  tomato  salad ;  cut  the  celery  into 
bits  half  an  inch  long,  and  season.  Eat  at  once,  before  the 
vinegar  injures  the  crispness  of  the  vegetables. 

CELERY  SLAW. 

One-half  head  of  cabbage;  one  bunch  of  celery;  two  hard- 
boiled  eggs,  all  chopped  fine.  Mix  with  it  two  teaspoonfuls  of 
sugar,  two  of  mustard,  one-half  of  pepper  and  salt.  Moisten 
with  vinegar. 

LETTUCE  SALAD. 

Two  or  three  heads  of  white  lettuce,  two  hard-boiled  eggs,  two 
teaspoonfuls  of  olive  oil,  one-half  teaspoonful  of  salt,  one  tea- 
spoonful  of  white  sugar,  one-half  teaspoouful  of  French  mustard, 
one  teaspoonful  of  pepper,  four  tablespoonfuls  of  sharp  vinegar. 
Rub  the  yolks  fine,  add  the  sugar,  salt,  mustard  and  oil.  Let 


80  SALADS. 

them  stand  five  minutes,  and  then  beat  in  the  vinegar.  Cut  the 
lettuce  up  with  a  knife  and  fork, — a  chopper  would  bruise  it; 
put  into  a  dish,  add  the  dressing  and  mix  by  tossing  with  a  silver 
fork. 

LETTUCE  PLAIN. 

Pull  the  leaves  apart  and  wash  carefully  each  leaf  for  fear  of 
insects;  arrange  nicely  on  a  flat  dish,  and  ornament  with  hard- 
boiled  eggs,  sliced  round,  and  cover  with  vinegar  and  sugar  if 
you  like. 

CABBAGE  SALAD. 

One  cup  vinegar,  six  tablespoonfuls  milk,  three  tablespoonfuls 
butter,  two  eggs,  well  beaten,  one  tablespoonful  mixed  mustard, 
one  teaspoonful  of  black  pepper,  one  tablespoonful  sugar,  one 
tablespoonful  of  salt.  Put  it  on  the  stove  and  boil  twenty  min- 
utes. Pour  it  on  a  half  head  of  cabbage,  chopped  fine. 

LOBSTER  SALAD  DRESSING. 

One  tablespoonful  of  mixed  mustard,  one  teaspoonful  of  salt, 
black  and  red  pepper  to  season  well;  yolks  of  two  raw  eggs,  one 
pint  of  sweet  oil,  well  mixed  with  the  eggs,  a  little  at  a  time,  one 
wineglassful  of  vinegar,  well  mixed,  a  little  at  a  time;  as  you  are 
mixing  the  oil  with  the  vinegar,  dissolve  the  yolks  of  two  hard, 
boiled  eggs  with  a  cruet  of  vinegar;  mix  this  with  the  above,  add 
one  tablespoonful  of  cream.  At  the  last,  use  the  whites  of  the 
boiled  eggs  chopped  with  the  lobster. 

DRESSING  FOR  LETTUCE. 

One-half  pint  of  very  strong  vinegar,  one  tablespoonful  of 
flour,  one  tablespoonful  of  mustard.  Cook  well  and  add  one 
tablespoonful  of  butter.  Let  it  get  cold.  "When  wanted  for  use, 
take  a  tablespoonful  of  it  and  add  nice  thick  cream. 

CABBAGE  SALAD  OR  COLD  SLAW. 

Shave  a  head  of  white  cabbage  very  fine.  For  one  quart  of 
slaw,  take  the  yolks  of  three  eggs,  beat  them  well,  stir  into  them 
one  tumbler  and  a  half  of  good  vinegar,  two  teaspoonfuls  of  loaf 


SALADS,  81 

sugar,  piece  of  "butter  the  size  of  a  walnut,  one  teaspoonful  of 
mixed  mustard,  salt  and  pepper  to  taste.  Mix  all  together  with 
the  yolks,  and  put  into  a  stew-pan.  When  boiling  hot,  add  the 
cabbage,  and  stew  five  minutes.  Toss  it  frequently  from  the 
bottom  with  a  silver  fork.  Dish  the  slaw  and  set  it  where  it  will 
become  perfectly  cold — on  ice  if  possible.  Add  one  coffeecupful 
of  thick  cream  just  before  serving,  stirring  it  with  a  silver  fork. 
If  the  vinegar  is  very  strong,  use  less  in  proportion. 

CRKAM  CABBAGE. 

One-half  cup  of  white  sugar,  one-half  cup  of  good  vinegar,  one 
cup  of  thick  cream,  one  teaspoonful  of  salt,  piece  of  butter  the 
size  of  an  egg,  a  little  cayenne  pepper.  Stir  all  together,  except 
the  creani,  put  the  mixture  into  a  sauce-pan,  and  stir  until  it 
boils;  then  add  the  cream,  and  let  it  boil.  Pour  it  over  the  cab- 
bage while  hot.  The  cabbage  should  be  shaved  very  fine. 

POTATO  SALAD.     (No.  1.) 

One-half  dozen  baked  potatoes,  two  hard-boiled  eggs,  one- 
fourth  of  a  medium-sized  onion,  one-half  dozen  sprigs  of  parsle}', 
one-half  cup  of  sour  cream,  three  tablespoonfuls  of  vinegar,  one- 
half  teaspoonful  of  mustard,  one  tablespoonful  of  sugar,  salt  and 
pepper  to  taste.  Chop  the  parsley,  onion  and  egg  very  fine;  add 
the  potatoes,  and  chop  coarsely;  put  all  in  an  earthen  dish,  add 
the  seasoning,  vinegar  and  cream ;  stir  all  well  together,  and  let 
stand  two  hours. 

POTATO  SALAD.     (No.  2.) 

Two  cups  of  mashed  potato,  rubbed  through  a  colander,  three- 
fourths  of  a  cup  of  chopped  cabbage,  white  and  firm,  two  table- 
spoonfuls  cucumber  pickle,  also  chopped,  yolks  of  two  hard- 
boiled  eggs,  pounded  fine.  Mix  all  well  together. 

DRESSING. 

One  raw  egg,  well  beaten,  one  saltspoonfiil  of  celery  seed,  one 
teaspoonful  of  -white  sugar,  one  tablespoonful  of  melted  butter, 
one  teaspoonful  of  flour,  one-half  teacupful  vinegar,  salt,  mustard 
and  pepper  to  taste.  Boil  the  vinegar  and  pour  it  upon  the  egg, 


82  SALADS. 

sugar,  butter,  and  seasoning;  wet  the  flour  with  cold  vinegar, 
and  beat  it  into  this.  Cook  the  mixture,  stirring  until  it  thick- 
ens, when  pour,  scalding  hot,  upon  the  salad.  Toss  it  with  a, 
silver  fork,  and  let  it  get  very  cold  before  eating. 

POTATO  SALAD.     (No.  3.) 

Boil  four  potatoes;  when  cold,  cut  in  slices;  add  three  new  on- 
ions and  two  bunches  of  celery,  chopped  fine;  also  whites  of  two 
hard-boiled  eggs.  Serve  with  a  mayonnaise  sauce.  Do  not  use 
mealy  potatoes  for  salads. 

SHRIMP  SALAD, 

This  may  be  made  either  of  the  canned  or  fresh  shrimps.  If 
the  latter  are  used,  the  shells  must  be  cracked  and  the  meat 
picked  out  carefully.  In  either  case  they  must  be  cut  rather  fine 
with  a  sharp  knife.  Heap  upon  crisp  lettuce  leaves,  and  pour 
over  them  a  mayonnaise  dressing.  Crab  salad  is  made  the  same 
as  lobster  salad. 

MAYONNAISE  SAUCE. 

Put  the  uncooked  yolk  of  an  egg  into  a  cold  bowl;  beat  it  well 
with  a  silver  fork;  then  add  two  saltspoonfuls  of  salt,  and  one 
saltspoonful  of  mustard  powder;  work  them  well  a  minute  be- 
fore adding  the  oil;  then  mix  in  a  little  good  oil,  which  must  be 
poured  in  very  slowly  (a  few  drops  at  a  time)  at  first,  alternated 
occasionally  with  a  few  drops  of  vinegar.  In  proportion  as  the 
oil  is  used,  the  sauce  should  gain  consistency.  When  it  begins 
to  have  the  appearance  of  jelly,  alternate  a  few  drops  of  lemon 
juice  with  the  oil.  When  the  egg  has  absorbed  a  gill  of  oil,  fin- 
ish the  sauce  by  adding  a  very  little  pinch  of  cayenne  pepper 
and  one  and  a  half  teaspoonfuls  of  good  vinegar;  taste  it  to  see 
that  there  are  salt,  mustard,  cayenne  and  vinegar  enough.  If 
not,  add  more  very  carefully.  These  proportions  will  suit  most 
tastes;  yet  some  like  more  mustard  and  more  oil.  Be  careful  not 
to  use  too  much  cayenne  pepper.  When  ready  to  serve  add  half 
a  cup  of  whipped  cream,  if  you  like.  The  cream  makes  it  whiter 
and  thinner.  By  beating  the  egg  a  minute  before  adding  the  oil, 
there  is  little  danger  of  the  sauce  curdling;  if  by  chance  it  should 


S  MADS.  83 

curdle,  half  a  teaspoonful  of  the  unbeaten  white  of  an  egg,  or  a 
few  drops  of  vinegar,  will  often  restore  the  smooth  consistency. 
Be  careful  not  to  use  too  much,  or  it  will  make  the  sauce  thin. 
The  dressing1  liquifies  as  soon  as  mixed  with  vegetables  or  meat; 
therefore  it  should  be  made  stiff  enough  to  keep  in  shape  until 
used.  Never  mix  the  dressing  with  the  meat  or  fish  until  ready 
to  serve,  and  then  only  part  of  it,  and  spread  the  remainder  over 
the  top. 

FRENCH  DRESSING. 

One  tablespoonful  vinegar,  three  tablespoonfuls  of  olive  oil, 
one  saltspoonful  each  of  pepper  and  salt,  one  teaspoonful  of 
grated  onion.  First,  mix  the  pepper  and  salt,  then  the  oil  and 
onion,  and  then  the  vinegar.  When  well  mixed,  pour  over  the 
salad.  Mix  all  together,  and  serve. 

MAYONNAISE  OF  CAULIFLOWER. 

Boil  cauliflower  in  water,  add  a  little  salt  and  butter;  let  it  get 
cold;  season  with  salt,  pepper,  three  tablespoonfuls  of  vinegar 
and  one  of  oil.  Let  them  remain  for  an  hour.  When  ready  to 
serve,  pile  them  on  a  dish  to  a  point;  then  mask  them  with  a 
mayonnaise  sauce. 

VEGETABLE  SALAD. 

All  kinds  may  be  made  by  using  cold  boiled  pease,  string 
beans,  cauliflower,  asparagus  tops,  beats  or  celery,  cutting  not 
too  small  and  using  any  of  the  salad  dressings  according  to  taste. 
Nothing  need  be  wasted. 

OYSTER  SALAD. 

One  quart  of  oysters,  one  small  bunch  of  celery,  one  raw  egg, 
yolks  of  two  hard  boiled  eggs,  two  tablespoonfuls  of  best  olive 
oil,  one  teaspoonful  of  sugar,  one  saltspoonful  each  of  pepper, 
salt  and  made  mustard,  half  a  cupful  of  vinegar.  Whip  the  raw 
eggs  light  with  the  sugar  and  the  oil.  Rub  the  yolks  of  the 
boiled  eggs  to  a  paste  with  the  salt,  pepper  and  mustard,  add  the 
beaten  raw  egg  and  oil,  and  beat  in  the  vinegar,  a  few  drops  at  a 
time.  Drain  the  liquor  from  the  oysters  and  cut  them  with  a 
sharp  knife  into  small  pieces.  Cut  the  celery  into  half  inch 


84  SALADS. 

lengths.  Chopping  bruises  it.  Put  oysters  and  celery  into  a 
salad  dish,  mix  with  it  half  of  the  dressing  and  pour  the  rest  over 
it.  Garnish  with  celery  tops  and  stoned  olives. 

Lettuce  and  dice  of  cold  boiled  potatoes  and  cold  boiled  beets. 
Potatoes  piled  in  the  center,  beats  next,  and  lettuce  around  the 
edge  of  the  dish.  Serve  with  French  dressing.  This  makes  a 
very  fine  salad. 

CUCUMBER  SALAD. 

Two  hours  before  dinner,  slice  on  a  slaw-cutter  four  full-grown, 
but  not  yellow,  cucumbers;  salt  and  let  stand  in  an  earthen  dish. 
Half  an  hour  before  dinner,  drain  in  a  colander.  While  they 
are  draining,  peel  and  slice  two  onions  and  fry  in  a  spoonful  of 
lard.  Beat  together  the  yolk  of  an  egg,  half  a  teacupful  of  sweet 
cream  and  two  tablespoonfuls  of  water.  Put  the  drained  cucum- 
bers in  a  porcelain  kettle  with  the  onion,  pour  on  the  beaten 
mixture,  dredge  over  a  little  flour,  add  half  a  teacup  of  sharp 
vinegar.  Boil  up  five  minutes.  Serve  hot. 

To  FRINGE  CELERY  FOR  GARNISHING. 

Cut  the  stalks  into  two  inch  lengths;  stick  plenty  of  coarse 
needles  into  a  cork;  draw  half  of  the  stick  of  each  piece  of 
celery  through  the  needles.  When  all  the  fibrous  parts  are  sepa- 
rated, lay  the  celery  in  some  cold  place  to  curl  and  crisp. 


VEOKTABLKS. 


EULES  FOR  COOKING  VEGETABLES. 

Have  them  as  fresh  as  possible.  Stale  and  withered  ones  are  un- 
wholesome and  unpalatable.  Summer  vegetables  should  be  cook- 
ed the  same  day  they  are  gathered,  if  possible.  Pick  over  and 
wash  well,  cutting  out  all  decayed  or  unripe  parts.  If  you  boil 
them,  put  a  little  salt  in  the  water.  Cook  them  steadily  after  you 
put  them  on.  Be  sure  they  are  thoroughly  done.  Hare  vegeta- 
bles are  neither  good  nor  fashionable.  Drain  well.  Serve  hot. 
Vegetables  should  never  be  washed  until  immediately  before  pre- 
paring them  for  the  table.  Lettuce  is  made  almost  worthless  rn 
flavor  by  dipping  it  in  water  some  hours  before  it  is  served.  Po- 
tatoes suffer  even  more  than  any  other  vegetable  through  the 
washing  process.  They  should  not  be  put  in  water  till  just  ready 
for  boiling.  All  vegetables  are  better  pooked  in  soft  water,  pro- 
vided it  is  clean  and  pure;  if  hard  water  is  used,  put  in  a  small 
pinch  of  soda. 

Never  split  onions,  turnips  and  carrots,  but  slice  them  in  rings, 
cut  across  the  fiber,  as  they  thus  cook  tender  much  quicker. 

Always  add  both  salt  and  a  little  soda  to  the  water  in  which  greens 
are  cooked,  as  soda  preserves  the  color. 

A  little  sugar  added  to  turnip,  beets,  pease,  corn,  squash  and 
pumpkin  is  an  improvement,  especially  when  the  vegetables  are 
the  common  kind. 

A  piece  of  red  pepper,  the  size  of  a  fingernail,  or  a  piece  of 
charcoal,  dropped  into  meat  or  vegetables,  when  first  beginning 
to  cook,  will  aid  greatly  in  killing  the  unpleasant  odor.  Eemem- 
ber  this  for  boiled  cabbage,  greens,  beans,  onions  and  mutton. 


86'  VEGETABLES. 

BOILED  POTATOES — With  the  Skins. 

Wash  the  potatoes  clean  and  put  them  on  to  boil  in  eold  water, 
with  a  pinch  of  salt.  Have  them  of  uniform  size,  and  cook  stead- 
ily until  a  fork  will  pierce  easily  to  the  heart  of  the  largest;  then 
pour  off  the  water,  every  drop;  sprinkle  with  salt  and  set  back 
on  the  range,  a  little  to  one  side,  with  the  lid  of  the  pot  off;  let 
them  dry  three  or  four  minutes,  peel  quickly,  and  serve  in  an  un- 
covered dish. 

BOILED  POTATOES — Without  the  Skins. 

Pare  very  thin.  The  glory  of  a  potato  is  its  mealiness,  and 
much  of  the  starch,  or  meal,  lies  next  to  the  skin,  consequently 
is  lost  by  slovenly  paring,  which,  likewise,  defaces  the  shape. 
Wash  in  cold  water;  have  ready  a  pot  of  boiling  water,  slightly 
salted,  drop  in  the  potatoes,  and  keep  at  a  rapid  boil  until  tender. 
Drain  off  the  water,  sprinkle  with  fine  salt,  and  dry  as  just 
directed. 

To  Bon.  NEW  POTATOES. 

.If  very  young,  rub  the  skin  off  with  a  rough  towel;  if  almost  ripe, 
scrape  with  a  blunt  knife.  Cover  with  cold  water,  slightly  salted, 
boil  half  an  hour,  drain,  salt  and  dry  for  two  or  three  minutes. 
Send  to  the  table  plain.  Or,  pour  over  them  a  pint  of  sweet  cream 
or  rich  milk,  let  it  come  to  a  boil,  put  in  a  spoonful  of  butter; 
if  you  use  milk,  season  with  salt  and  pepper,  and  thicken  with 
half  teacupful  of  cornstarch,  previously  stirred  to  a  paste;  give 
it  all  a  good  boil,  and  serve  immediately. 

MASHED  POTATOES. 

Every  one  thinks  she  can  make  so  simple  a  dish  as  that  of  mash- 
ed potatoes;  but  it  is  the  excellence  of  art  to  produce  good  mash- 
ed as  well  as  good  boiled  potatoes.  In  fact,  I  believe  there  is 
nothing  so  difficult  in  cookery  as  to  properly  boil  a  potato. 
Prepare  and  boil  as  for  plain,  put  into  a  hot  crock  or  basin, 
which  can  be  placed  at  the  side  of  the  fire,  one-half  cup  of  rich 
milk  or  cream,  a  piece  of  butter  the  size  of  an  egg,  salt  and  pep- 
per to  taste,  and  let  them  get  hot.  When  the  potatoes  are  done, 


VEGETABLES.  87 

drain  and  mash  them,  add  the  hot  milk;  then  work  them  a  few 
minutes  with  a  fork,  and  serve  them  immediately.  Do  not  rub 
egg  over,  and  bake  them;  that  ruins  them.  Much  depends  upon 
mashed  potatoes  being  served  at  table  hot,  and  freshly  made. 
One  of  the  secrets  of  good  mashed  potatoes  is  the  mixing  of  the 
ingredients  all  hot. 

BAKED  POTATOES. 

Be  very  particular  to  wash  every  part  of  the  potato  clean,  as 
many  persons  eat  the  skin;  bake  in  a  quick  oven  until  tender, 
say  three-quarters  of  an  hour  to  an  hour,  if  of  good  size.  There 
is  such  a  difference  in  ovens,  that  each  one  must  learn  for  herself 
what  the  time  will  be  for  each. 

POTATO  PUFF. 

Take  two  coffeecupfuls  of  cold  mashed  potato,  and  stir  into  it 
two  tablespoonfuls  of  melted  butter,  beaten  to  a  white  cream, 
before  adding  anything  else.  Then  put  with  this  two  eggs, 
whipped  very  light,  and  a  teacupful  of  cream,  or  nice  milk,  salt 
it  to  taste,  beat  all  well,  pour  into  a  deep  dish,  and  bake  in  a 
quick  oven  until  it  is  nicely  browned.  If  properly  mixed  it  will 
come  out  of  the  oven  light,  puffy  and  delectable. 

POTATO  BALLS. 

Prepare  the  potatoes  as  you  would  for  mashed  potatoes;  when 
done,  mash  very  fine  and  season  with  butter  and  salt;  beat  in  two 
eggs  till  very  light,  shape  them  into  little  balls,  as  large  as  wal- 
nuts, let  them  get  perfectly  cold,  dip  them  in  beaten  egg,  then 
in  bread  crumbs,  and  fry  in  hot  lard,  like  doughnuts.  Be  very 
particular  to  have  the  lard  boiling  hot  or  they  will  not  be  nice. 
Brown  a  light  brown,  and  serve  at  once. 

SlLVERTHOBN   POTATOES. 

Boil  as  you  would  for  plain  potatoes;  be  sure  to  have  them  per- 
fectly cold  before  chopping;  chop  them  as  fine  as  a  common 
sized  bean  (no  finer);  to  one  quart  of  potatoes  add  one  coffeecup- 
ful  of  thick  cream.  You  can  double  the  quantity  as  many  times 
as  you  like.  Have  ready  a  spider,  put  in  your  potatoes,  pour 


88  VEGETABLES. 

over  them  the  cream,  season  with  salt  and  pepper,  warm  them  up 
quickly,  and  serve  at  once.  If  you  have  no  cream,  you  can  use 
milk  and  plenty  of  butter,  but  they  are  not  so  nice  as  when 
mixed  with  cream.  The  beauty  of  these  potatoes  is  to  have  them 
chopped  evenly  and  warmed  quickly;  never  let  them  stand  a  min- 
ute on  the  stove  after  they  are  ready;  if  you  do,  they  are  spoiled. 
The  neshannock  potato  is  the  best  for  this  purpose. 

BROWNED  POTATOES — White. 

Peel  some  large,  ripe  potatoes,  and  one  hour  before  a  roast  of 
beef  is  removed  from  the  oven,  put  the  potatoes  in  the  dripping- 
pan,  sprinkle  some  salt  over  them,  baste  them  often  with  the 
gravy  to  prevent  scorching,  drain  them  on  a  sieve  for  five  min- 
utes, and  lay  them  about  the  meat  in  the  dish.  Sweet  potatoes 
are  very  nice  cooked  in  this  way. 

BBOWNED  SWEET  POTATOES. 

Boil  the  potatoes  till  tender,  but  not  too  done;  drain  off  the 
water  and  take  off  their  skins,  cut  them  in  half  and  fry  them  in 
plenty  of  butter  or  nice  beef  drippings.  Sprinkle  a  little  sugar 
over  them  and  brown  nicely.  Irish  potatoes  are  very  fine  cooked 
in  this  way;  only  omit  the  sugar. 

FIFTH  AVENUE  HOTEL  POTATOES. 

Take  large,  fair  potatoes,  bake  until  soft,  and  cut  a  round  piece 
off  the  top  of  each,  scrape  out  the  inside  carefully,  so  as  not  to 
break  the  skin,  and  set  aside  the  empty  cases  with  the  covers. 
Mash  the  inside  very  smoothly,  working  into  it,  while  hot,  some 
butter  and  cream — about  half  a  teaspoonful  of  each  for  every  po- 
tato— season  with  salt  and  pepper,  with  a  good  pinch  of  grated 
cheese  for  each;  work  it  very  soft  with  milk,  and  put  into  a  sauce- 
pan to  heat,  stirring  to  prevent  burning;  when  scalding  hot,  stir 
in  one  well  beaten  egg  for  six  large  potatoes.  Boil  up  once,  fill 
the  skins  with  the  mixture,  replacing  the  caps,  return  them  to 
the  oven  for  three  minutes;  arrange  upon  a  napkin,  in  a  deep 
dish,  the  caps  uppermost;  cover  with  a  napkin,  and  eat  hot.  If 
you  like,  you  can  omit  the  eggs  and  put  in  a  double  quantity  of 
cheese. 


VEGETABLES.  89 

POTATO  RIBBON. 

Pare,  and  lay  In  ice  water  for  an  hour.  Choose  the  largest  and 
soundest  potatoes  you  can  get  for  this  dish.  At  the  end  of  an 
hour,  pare  with  a  small  knife,  round  and  round  in  one  continu- 
ous curling  strip.  There  is  also  an  instrument  for  this  purpose, 
which  costs  but  a  trifle,  and  will  do  the  work  deftly  and  expedi- 
tiously.  Handle  with  care,  fry  a  few  at  a  time,  for  fear  of  en- 
tanglement, in  lard,  like  fried  cakes;  drain,  and  serve  in  cornuco- 
pias, for  dinner  or  tea  parties, 

SARATOGA  POTATOES, 

Pare,  wash,  and  slice  some  raw  potatoes  as  thin  as  wafers. 
This  can  be  done  with  a  sharp  knife,  although  there  is  a  little  in- 
strument for  the  purpose,  to  be  had  at  the  house-furnishing 
stores,  which  flutes  prettily  as  well  as  slices  evenly.  Lay  in  ice 
water  for  half  an  hour.  Put  in  the  water  a  small  piece  of  alum. 
Wipe  dry  in  two  cloths,  spreading  them  upon  one,  and  pressing 
the  other  upon  them.  Have  ready  some  boiling  lard,  as  you 
would  for  fried  cakes;  fry  a  light  brown.  To  dry  off  the  fat,  take 
from  the  frying-kettle  as  soon  as  they  are  brown,  with  a  perfor- 
ated skimmer,  put  in  a  colander  and  shake  for  an  instant, 
and  sprinkle  salt  over  them.  They  should  be  crisp  and  free  from 
grease.  Another  way:  Pare  the  potatoes  and  quarter  them 
lengthwise,  and  fry  as  before.  They  are  very  nice  cooked  in  this 
way. 

LYOXNAISE  POTATOES. 

Two  and  a  half  cups  of  cold,  boiled  potatoes,  two  tablespoon- 
fuls  of  chopped  onions,  one  teaspoonful  of  minced  parsley,  but- 
ter size  of  an  egg.  Slice  the  cold  boiled  potatoes;  put  the  butter 
into  a  sauce-pan,  and  when  hot,  throw  in  the  onion;  fry  to  a 
light  color;  add  the  sliced  potatoes,  which  turn  until  they  are 
thoroughly  hot,  and  of  light  color  also;  then  mix  in  the  minced 
parsley  and  serve  immediately,  while  they  are  hot.  The  potato 
slices  should  be  merely  moistened  with  the  butter  dressing. 

POTATO  PIE. 
Take  about  twenty  good  sized  potatoes  and  six  onions;  pare 


0(J  VEGETABLES. 

the  potatoes  and  peel  the  onions.  If  you  put  the  onions  In  cold 
water  they  will  not  make  your  eyes  smart.  Slice  the  potatoes 
and  onions  very  thin,  and  put  them  in  cold  water  to  soak  for 
half  an  hour;  have  ready  an  earthen  dish,  and  put  in  a  layer  of 
potatoes  then  a  layer  of  onions;  season  with  pepper,  salt  and 
butter,  and  so  on  till  the  dish  is  full.  Put  in  a  little  water,  beat- 
four  eggs  and  pour  over  the  top;  have  ready  a  good  puff-paste 
and  put  it  over  the  pie;  bake  two  hours  in  a  slow  oven. 

A  NICE  WAY  TO  PREPARE  POTATOES. 

The  potatoes  are  sliced  thin,  as  for  frying,  and  allowed  to  re- 
main in  cold  water  half  an  hour.  The  slices  are  then  put  into  a. 
pudding  dish,  with  salt,  pepper,  and  some  milk — about  half  a 
pint  to  an  ordinary  pudding  dish.  They  are  then  put  into  an 
oven  and  baked  for  an  hour.  "When  taken  out,  a  lump  of  butter 
half  the  size  of  a  hen's  egg  is  cut  into  small  bits  and  scattered 
over  the  top.  Those  who  have  never  eaten  potatoes  cooked  thus 
do  not  know  all  the  capabilities  of  that  esculent  tuber.  The  slic- 
ing allows  the  interior  of  each  potato  to  be  examined,  hence  its 
value  where  potatoes  are  doubtful,  though  poor  ones  are  not  of 
necessity  required.  The  soaking  in  cold  water  hardens  the  slices, 
so  that  they  will  hold  their  shape.  The  milk  serves  to  cook  them 
through,  and  to  make  a  nice  brown  on  top;  the  quantity  can  only 
be  learned  by  experience;  if  just  a  little  is  left  as  a  rich  gravy, 
moistening  all  the  slices,  then  it  is  right.  In  a  year  of  small  and 
poor  potatoes,  this  method  of  serving  them  will  be  very  welcome 
to  many  a  housekeeper. 

STRING  BEANS. 

Break  off  the  tops  and  bottoms  and  "string"  carefully;  then 
pare  both  edges  with  a  sharp  knife,  to  be  certain  that  no  remnant 
of  the  tough  fiber  remains;  cut  "the  beans  into  pieces  an  inch 
long,  wash  in  cold  water,  drain  them,  and  put  into  a  sauce-pan 
of  boiling  water,  with  a  pinch  of  soda;  boil  quickly  till  tender. 
Boil  a  little  bacon  with  them ;  it  mellows  the  rank  taste  you  seek 
to  remove  by  boiling.  When  done,  season  with  butter  and  pep- 
per; if  you  use  bacon,  they  will  need  no  more  salting;  add  milk 
and  thicken  with  a  tablespoonful  of  cornstarch.  Dish,  and  serve. 


VEGETABLES.  91 

LIMA  BEANS. 

Let  them  boil  ten  minutes,  drain  off  the  water,  then  add  boil- 
ing water,  sufficient  to  cook  done.  Pour  on  sweet  cream,  accord- 
ing to  the  amount  of  soup  desired,  and  season  with  pepper  and 
salt.  If  sweet  milk  is  used,  add  a  small  piece  of  butter. 

GREEN  CORN — Boiled. 

Choose  young  sugar-corn  full  grown,  but  not  hard;  test  with 
the  nail;  when  the  grain  is  pierced,  the  milk  should  escape  in  a 
jet,  and  not  be  too  thick.  Clean  by  stripping  off  the  outer  leaves, 
turn  back  the  innermost  covering  carefully,  pick  off  every  thread 
of  silk,  and  recover  the  ear  with  the  thin  husk  that  grew  next 
the  corn;  tie  at  the  top  with  a  bit  of  thread,  and  put  into  boiling 
water,  salt,  and  cook  fast  for  half  an  hour,  or  longer  in  proportion 
to  size  and  age.  Cut  off  the  stalks  close  to  the  cob,  and  send  to 
the  table  whole. 

SUCCOTASH. 

This  is  made  of  green  corn  and  Lima  beans.  Some  substitute 
string  or  butter  beans.  Have  a  third  more  corn  than  beans. 
Split  the  kernels  through  the  center  and  scrape  out  the  corn,  and 
shell  the  beans;  put  them  over  to  cook,  with  a  little  salt  pork  and 
a  pinch  of  soda  to  keep  them  green;  boil  half  an  hour  before 
you  put  the  corn  in,  then  stew  till  tender,  stirring  often  to  pre- 
vent burning.  "When  done,  season  with  salt  and  pepper,  add  one 
coffeecupful  of  cream,  and  serve.  You  can  use  butter  and  milk 
if  you  cannot  get  cream. 

DELICATE  SUCCOTASH. 

One  pint  of  Lima  beans  (after  they  are  shelled),  one  quart  of 
scraped  corn,  one  cup  of  thick  cream.  Boil  the  beans  ten  min- 
utes, drain  off  and  put  more  boiling  water  over  them,  when  nearly 
done,  add  the  scraped  corn;  boil  five  minutes,  then  season  with 
salt  and  pepper,  and  add  the  cream. 

GREEN  CORN  CAKES. 

Mix  a  pint  of  grated  green  corn  with  a  teacupful  of  flour,  half 
a  teacupful  of  milk,  half  a  teacupful  of  melted  butter,  one  egg, 


92  VEGETABLES. 

a  teaspoonful  of  salt,  and  a  little  pepper.  Drop  on  a  buttered 
pan  by  the  spoonful  and  bake  or  fry  (best  fried)  for  ten  or  fifteen 
minutes. 

CORN  OYSTERS. 

Six  ears  corn,  three  eggs,  four  tablespoonfuls  of  flour.  Beat  the 
yolks  very  light,  grate  the  corn  off  the  cob,  season  with  salt  and 
pepper,  mix  with  the  yolks,  then  add  the  flour.  Whisk  the  whites 
to  a  froth  and  stir  in  with  the  batter;  put  two  dessertspoonfuls 
at  a  time  into  a  pan  of  hot  lard  and  fry  a  light  brown. 

FRIED  CORN. 

Grate  twelve  ears  of  corn,  add  one  tablespoonful  of  flour,  a  lit- 
tle milk,  butter  and  salt,  three  well  beaten  eggs.  Make  into 
small  cakes,  and  fry  a  light  brown.' 

CORN  CUSTARD. 

Cut  corn  from  the  cob,  mix  it — not  too  thinly — with  milk.  Add 
two  or  three  beaten  eggs,  pepper  and  salt  to  taste.  Bake  half  an 
hour.  To  be  served  as  a  vegetable. 

BOILED  BEETS. 

Wash,  but  do  not  touch  with  a  knife  before  they  are  boiled. 
If  cut  while  raw,  they  bleed  themselves  pale  in  the  hot  water. 
Boil  till  tender;  when  done,  rub  off  the  skins,  slice  round  if 
large,  split  if  young,  mix  a  great  spoonful  of  melted  butter,  five 
of  vinegar,  pepper  and  salt,  heat  to  boiling,  and  pour  over  the 
beets.  Another  nice  way  is  to  make  drawn  butter  gravy,  with 
half  teacupful  of  vinegar,  and  pour  over  the  beets  just  before 
serving. 

GREEN  PEASE. 

The  Champion  and  Marrowfat  pease  are  the  best.  Shell  and 
put  them  on  to  cook  in  cold  water,  salt  them,  and  put  in  a  piece 
of  soda  the  size  of  a  pea  to  keep  them  green;  cook  from  twenty 
minutes  to  half  an  hour.  Market  pease  are  greatly  improved  by 
the  addition  of  a  small  lump  of  white  sugar.  When  done,  season 
with  butter  and  pepper,  add  one  coffeecupful  of  nice  thick  cream, 
or  nice  rich  milk,  butter  and  salt  to  taste.  If  you  use  milk, 


YEGETABLES.  93 

tMcken  it  with  one  tablespoonful  of  cornstarch;  dish  and  serve. 
To  FBY  EGG  PLANT. 

•  Pare  the  egg  plant,  and  cut  in  slices  half  an  inch  thick.  Let 
it  lie  in  cold  salt  water  for  an  hour  or  more.  Have  a  dish  of 
beaten  yolk  of  an  egg,  and  one  of  cornmeal.  Dip  the  slices  first 
in  the  egg,  then  in  cornmeal,  and  fry  light  brown,  in  a  skillet  of 
liot  lard  and  butter  mixed. 

STUFFED  EGG  PLANT, 

Take  a  full  grown  egg  plant,  cut  it  in  two  lengthwise.  Take  all 
the  inside  out  leaving  the  skin  about  half  inch  thick.  Chop  fine. 
Mix  about  as  much  bread  crumbs  as  egg  plant;  salt  and  pepper 
to  taste,  and  one  teaspoonful  of  sugar.  Put  a  tablespoonful  of 
butter  in  a  skillet;  when  hot  put  in  the  mixture  and  let  cook  ten 
minutes;  then  return  to  the  shells  and  put  in  the  oven  and  bake 
an  hour.  Serve  hot, 

OYSTER  PLANT, 

Wash,  and  scrape  the  plant,  put  in  boiling  water  with  salt  in 
it;  when  tender,  cut  into  pieces  an  inch  long,  dip  in  batter  made 
of  an  egg,  niilk,  flour  and  salt,  and  fry  in  hot  lard  like  fried  cakes. 
Parsnips  are  very  nice  cooked  in  this  way. 

ESCALOPED  SALSIFY. 

Scrape  the  roots  thoroughly,  and  wash  clean  in  cold  water. 
Cut  into  rings  and  boil  three  minutes;  drain,  and  pour  on  more 
hot  water,  enough  to  cover  them.  Boil  till  tender;  season  with 
pepper  and  salt.  Put  in  a  basin  a  layer  of  salsify,  then  a  layer  of 
bread  or  cracker  crumbs,  some  butter,  then  another  of  salsify 
and  crumbs,  and  so  alternate  till  the  dish  is  full;  let  the  last  layer 
be  of  crumbs,  put  some  butter  on  top  and  fill  up  with  rich  milk. 
Bake  twenty  minutes,  in  a  hot  oven. 

To  BOIL  SPINACH. 

One  peck  is  enough  for  four  persons.  Pick  it  over  very  care- 
fully— it  is  apt  to  be  gritty;  wash  in  several  waters,  and  let  it  lie 
in  the  last  half  an  hour,  at  least;  take  out  with  your  hands,  shak- 


04  VEGETABLES, 

ing  each  bunch  well,  and  put  into  boiling  water,  with  a  little  salt; 
boil  from  fifteen  to  twenty  minutes.  When  tender,  drain  thor- 
oughly, chop  very  fine,  put  in  a  sauce-pan  with  a  piece  of  butter 
the  size  of  an  egg,  and  pepper  to  taste;  stir  until  very  hot,  turn 
into  a  hot  dish  and  shape  nicely;  slice  some  hard  boiled  eggs  and 
lay  on  top. 

Or,  rub  the  yolks  of  four  eggs  to  a  powder,  mix  with  butter, 
and  when  your  mould  is  raised,  spread  smoothly  over  the  flat  top; 
cut  the  whites  into  rings  and  lay  them  on  the  yellow  surface. 
This  makes-  a  very  pleasant  dressing  for  the  spinach. 

SPINACH,  A  LA  CREAM. 

Boil  and  chop  very  fine,  or  rub  through  a  colander;  season  with 
pepper  and  salt;  beat  in,  while  warm,  three  tablespoonfuls  melted 
butter  (this  is  for  a  large  dish);  then  put  it  into  a  sauce-pan  and 
heat,  stirring  constantly.  When  smoking  hot,  add  three  table- 
spoonfuls  of  cream  and  a  teaspoonful  of  white  sugar;  boil  up 
once,  still  stirring,  and  press  firmly  into  a  hot  bowl.  Turn  into 
a  hot  dish,  and  garnish  with  sliced  boiled  eggs  laid  on  top. 

BAKED  PARSNIPS. 

Put  four  thin  slices  salt  pork  in  a  kettle  with  two  quarts  cold 
water,  wash  and  scrape  parsnips,  and  if  large  halve  or  quarter, 
and  as  soon  as  water  boils  place  in  a  kettle,  boil  about  half  an 
hour,  remove  meat,  parsnips,  and  gravy  to  dripping-pan,  sprinkle 
with  a  little  white  sugar,  and  bake  in  oven  half  an  hour,  or 
until  they  are  a  light  brown,  and  the  water  is  all  fried  out.  Add 
a  few  potatoes  if  you  like. 

FRIED  PARSNIPS. 

Par-boil  or  steam  large  parsnips,  and  then  cut  in  slices  length- 
wise. Sprinkle  each  with  a  little  flour,  pepper  and  salt.  Fry  in 
equal  parts  of  butter  and  lard. 

ARTICHOKES. 

Strip  off  the  outer  leaves,  and  cut  the  stalks  close  to  the  bot- 
tom. Wash  well  and  lay  in  cold  water  two  hours.  Immerse  in 
boiling  water,  the  stalk  ends  uppermost,  with  an  inverted  plate 


VEGETABLES.  95 

upon  them  to  keep  them  down.  Boil  an  hour  and  a  half,  or  un- 
til very  tender;  arrange  upon  a  dish,  the  tops  up,  and  pour  drawn 
butter  over  them. 

ASPARAGUS. 

The  green  tops  of  this  vegetable  are  very  tender,  and  should 
not  be  cooked  so  long  as  the  white  part,  which  is  hard.  Cut  off 
the  tops  as  far  down  as  they  are  tender  and  lay  them  in  cold  water. 
Then  take  the  white  part  and  pare  off  the  hard  part  and  cut  in 
pieces  about  an  inch  long.  Put  them  on  to  boil,  and  when  nearly 
done,  Avhich  will  be  in  about  half  an  hour,  add  the  green  tops 
and  boil  ten  or  fifteen  minutes  longer.  Lay  slices  of  toast  in  the 
bottom  of  the  dish,  drain  the  asparagus  from  the  water.  Season 
with  butter,  pepper  and  salt,  and  pour  over  the  toast,  and  it  is 
ready  to  serve. 

BAKED  SWEET  POTATO. 

Wash  and  scrape  the  potatoes,  then  split  them  lengthwise. 
Steam  them  half  an  hour,  then  put  them  into  a  pan  with  lumps 
of  butter,  pepper  and  salt.  Sprinkle  thickly  with  sugar  and  bake 
a  nice  brown.  Hubbard  squash  may  be  cooked  in  the  same  way. 

BAKED  CORN. 

To  one  quart  of  corn  use  one  teacupful  of  cream,  a  lump  of 
butter^the  size  of  an  egg,  and  some  salt.  Bake  slowly  one  and 
one-half  hours. 

STEWED  TOMATOES. 

Loosen  the  skins  by  pouring  boiling  water  upon  them;  peel 
and  cut  them  up,  extracting  the  cores  or  hard  part  of  stem  end, 
and  removing  all  unripe  portions.  Stew  in  a  sauce-pan  (tin  or 
porcelain)  half  an  hour,  when  add  salt  and  pepper  to  taste,  a  tea- 
spoonful  of  white  sugar,  and  a  tablespoonful  of  butter;  stew 
slowly  fifteen  minutes  longer,  just  before  dishing,  thicken  with 
a  little  grated  bread.  Another  nice  way  to  prepare  tomatoes  is 
to  put  a  quarter  as  much  green  corn  as  you  have  tomatoes  in  the 
sauce-pan  when  it  is  first  set  on  the  fire,  and  stew  gently. 

FRIED  TOMATOES. 
Slice  large,  firm  tomatoes  without  peeling.     Dip  in  egg  and 


96  VEGETABLES. 

cracker  crumbs,  with  pepper  and  salt;  fry  in  lard  and  serve  hot. 
The  slices  must  not  be  very  thin. 

BROILED  TOMATOES. 

Take  large,  smooth  tomatoes,  cut  half  an  inch  thick,  leaving 
on  the  skin.  Lay  them  on  a  wire  broiler  over  a  clear  bed  of  coals. 
Have  a  dish  with  butter,  pepper,  salt,  and  a  little  sugar;  and  as 
they  are  done  drop  them  into  it.  Lay  the  whole  in  a  dish  over 
toast,  and  serve. 

BAKED  TOMATOES. 

Make  a  dressing  with  the  crumbs  of  a  small  loaf,  to  which  add 
three  ounces  of  butter,  two  small  onions  chopped  fine,  with  pep- 
per and  salt  to  taste.  Mix  well.  Then  take  eight  or  ten  large 
tomatoes  (do  not  take  off  the  skins),  divide  transversely,  take 
out  the  seeds  and  fill  with  the  dressing.  Place  the  halves  to- 
gether again,  sprinkle  with  salt  and  pepper.  Place  in  a  pan 
with  a  lump  of  butter  on  each,  and  bake  in  a  quick  oven. 

ESCALOPED  TOMATOES. 

Put  in  a  buttered  baking-dish  a  layer  of  bread  or  cracker 
crumbs,  season  with  bits  of  butter,  then  a  layer  of  sliced  tomatoes 
seasoned  with  pepper,  salt  and  sugar  if  desired,  then  a  layer  of 
crumbs,  and  so  on  till  the  dish  is  full,  finishing  with  the  crumbs. 
Bake  from  three-quarters  of  an  hour  to  an  hour. 

TOMATO  TOAST. 

Run  a  quart  of  stewed  ripe  tomatoes  through  a  colander,  place 
in  a  porcelain  stew-pan,  season  with  butter,  pepper  and  salt,  and 
sfcgar  to  taste;  cut  slices  of  bread  thin,  brown  on  both  sides,  but- 
ter, and  lay  on  a  platter,  and  just  before  serving,  add  a  pint  of 
good  sweet  cream  to  the  stewed  tomatoes,  and  pour  them  over 
toast. 

RAW  TOMATOES. 

Do  not  pour  boiling  water  upon  them.  It  impairs  the  flavor 
and  destroys  the  crispness.  Pare  with  a  very  sharp  knife,  slice 
and  lay  in  a  glass  dish;  season  with  pepper,  salt  and  vinegar, 
stirring  a  piece  of  ice  rapidly  around  in  the  dressing  before  pour- 


VEGETABLES.  97 

ing  it  over  the  tomatoes,  and  set  them  in  a  refrigerator  until 
wanted.     Ice  is  a  great  improvement  to  the  tomatoes. 

STEWED  CABBAGE. 

Cut  up  a  small  head  of  cabbage  coarser  than  for  slaw.  Put  in 
a  sauce-pan  and  pour  on  boiling  water,  scalding  till  it  is  tender. 
Pour  off  the  water  and  add  half  a  teacupful  of  milk,  a  piece  of 
butter  the  size  of  an  egg,  a  tablespoonful  of  flour,  made  smooth 
in  the  butter,  pepper  and  salt.  Stir  and  let  it  cook  five  minutes, 
till  the  cabbage  is  quite  done. 

CABBAGE  SPROUTS. 

Pick  over  carefully,  lay  in  cold  water,  slightly  salted,  half  an 
hour;  shake  in  a  colander  and  drain,  and  put  into  boiling  water, 
keeping  at  a  fast  boil  until  tender.  A  piece  of  pork  seasons 
them  pleasantly. 

DELICATE  CABBAGE. 

Boil  a  firm  white  cabbage  fifteen  minutes,  changing  the  water 
then,  for  more  from  the  boiling  teakettle.  When  tender,  drain 
and  set  aside  until  perfectly  cold.  Chop  fine,  and  add  two  well 
beaten  eggs,  a  tablespoonful  of  butter,  pepper  and  salt,  three 
tablespoonfuls  of  rich  milk  or  cream.  Stir  all  well  together,  and 
bake  in  a  buttered  pudding-dish  until  brown.  Eat  very  hot. 

SUMMER  SQUASH. 

Wash  the  squash  clean;  it  is  the  best  plan  to  pare  them  unless 
they  are  extremely  tender;  tie  them  in  a  clean  cloth,  and  put 
them  into  a  pot  of  boiling  water,  and  boil  rapidly  half  an  hour; 
take  up  and  squeeze  them  well,  turn  into  a  hot  dish,  season  with 
plenty  of  butter,  salt  and  pepper,  and  serve  at  once. 

WINTER  SQUASH. 

Winter  squash  is  best  steamed  and  baked.  The  Hubbard 
squash  is  the  best  for  this  purpose.  Crack  it  with  a  hatchet  or 
axe,  and  take  out  all  the  seeds,  cut  it  into  square  pieces,  wash  it 
and  wipe  it  dry,  put  it  in  a  steamer  and  steam  till  tender.  When 
done,  scrape  it  out  of  the  shell,  and  season  with  salt,  pepper  and 


98  VEGETABLES. 

butter,  put  in  a  hot  dish,  smooth  the  surface  nicely,  dot  it  with 
pepper,  and  send  to  the  table. 

BEET  GREENS. 

"Wash  young  beets  very  clean,  cut  off  tips  of  leaves,  looking 
over  carefully  to  see  that  no  bugs  or  worms  remain,  but  do  not 
separate  roots  from  leaves;  fill  dinner  pot  half  full  of  salted  boil- 
ing water,  add  beets,  boil  from  half  to  three-quarters  of  an  hour; 
take  out  and  drain  in  colander,  pressing  down  with  a  large  spoon, 
so  as  to  get  out  all  the  water.  Dish,  and  dress  with  butter,  pep- 
per, and  salt  if  needed.  Serve  hot  with  vinegar. 

BAKED  BEETS. 

Beets  retain  their  sugary'  delicate  flavor  much  better  by  baking 
instead  of  boiling;  turn  often  in  the  pan  while  in  the  oven,  using 
a  knife,  as  a  fork  will  cause  the  juice  to  flow;  when  done,  remove 
skin,  slice,  and  season  with  butter,  pepper  and  salt;  or  if  for 
pickle,  slice  into  good  cold  vinegar. 

CAULIFLOWER. 

Break  off  the  green  leaves,  cut  off  the  stock  close  at  the  bottom ; 
if  large,  divide  it  into  quarters,  put  it  in  cold  water  and  let  it  lie, 
not  more  than  an  hour;  then  put  it  in  boiling  milk  and  water — 
milk  makes  it  white — with  one  teaspoonful  of  salt.  Skim  while 
boiling.  When  the  stalks  are  tender,  take  it  up;  have  ready  a 
teacupful  of  cream  gravy,  made  of  one  cup  of  milk,  piece  of  but- 
ter the  size  of  an  egg,  thicken  with  one  tablespoonful  of  corn- 
starch,  salt  and  pepper  to  taste,  and  pour  it  over  the  cauliflower. 

BAKED  CAULIFLOWER. 

Boil  until  tender,  chop  into  neat  clusters,  and  pack — the  stems 
downward— in  a  buttered  pudding-dish;  beat  up  a  cupful  of 
bread  crumbs  to  a  soft  paste  with  two  tablespoonfuls  of  melted 
butter  and  three  of  cream  or  milk,  season  with  pepper  and  salt, 
braid  with  a  beaten  egg,  and  with  this  cover  the  cauliflower. 
Cover  the  dish  closely,  and  bake  six  minutes  in  a  quick  oven, 
brown  in  five  more,  and  serve,  very  hot,  in  the  same  dish  in  which 
they  were  baked. 


VEGETABLES.  99 

BAKED  CAULIFLOWER — French  dish. 

Boil  until  tender,  and  put  in  a  buttered,  shallow  earthen  dish, 
season  with  salt  and  pepper,  and  pour  over  drawn  butter  sauce; 
grate  cheese  thickly  over  it;  brown  in  the  oven. 

FRIED  CABBAGE. 

Cut  the  cabbage  very  fine,  on  a  slaw  cutter,  if  possible;  salt 
and  pepper,  stir  well,  and  let  stand  five  minutes.  Have  an 
iron  kettle  smoking  hot,  drop  one  tablespoonful  lard  into  it,  then 
the  cabbage,  stirring  briskly  until  quite  tender;  send  to  the  table 
immediately.  One-half  cup  of  sweet  cream,  and  three  tablespoon- 
fuls  vinegar — the  vinegar  to  be  added  after  the  cream  has  been 
well  stirred,  and  after  it  is  taken  from  the  stove,  is  an  agreeable 
change.  When  properly  done,  an  invalid  or  babe  can  eat  it 
without  injury,  and  there  is  no  offensive  odor  from  cooking  it. 

STUFFED  CABBAGE. 

Take  a  large,  fresh  cabbage  and  cut  out  the  heart;  fill  the  va- 
cancy with  stuffing  made  of  cooked  chicken  or  veal,  chopped  very 
fine  and  highly  seasoned  and  rolled  into  balls  with  yolk  of  an 
egg.  Then  tie  the  cabbage  firmly  together  (some  tie  a  cloth 
around  it),  and  boil  in  a  covered  kettle  two  hours.  This  is  a  de_ 
licious  dish  and  is  useful  in  using  up  cold  meats. 

OKRA  AND  TOMATOES. 

Peel  and  slice  six  or  eight  tomatoes,  take  same  amount  of  ten- 
der sliced  okra,  and  one  or  two  sliced  green  peppers;  stew  in  a 
porcelain  kettle  fifteen  or  twenty  minutes,  season  with  butter, 
pepper  and  salt,  and  serve. 

BOILED  ONIONS. 

When  new  and  tender,  they  will  boil  in  one  hour,  but  after  the 
month  of  October  they  will  require  two  hours.  Cut  off  the  tops 
and  tails,  and  skin  them.  Put  them  into  water  before  peeling 
them  and  they  will  not  effect  the  eyes.  Lay  in  cold  water  half 
an  hour,  boil  them  in  a  porcelain  kettle,  with  enough  boiling 
water  to  cover  them,  cook  fifteen  minutes,  then  drain  off  all  the 


100  VEGETABLES. 

water  and  recover  them  with  more  from  the  boiling  teakettle.  If 
you  have  milk  plenty,  half  an  hour  before  they  are  done,  turn  a 
quart  into  the  water  in  which  they  are  boiling.  This  makes  them 
white,  and  is  said  to  prevent,  in  a  measure,  the  disagreeable  odor 
which  always  follows  their  being  eaten.  Dish  them  whole,  and 
season  with  a  little  salt,  pepper  and  butter.  Or,  make  a  drawn 
butter  gravy,  or  cream  gravy,  and  pour  over  them. 

ROASTED  ONIONS. 

Wash  and  skin  very  large  Bermuda  onions;  lay  in  cold  water 
an  hour;  par-boil  in  boiling  water  half  an  hour,  drain,  and  while 
hot,  extract  the  hearts,  taking  care  not  to  break  the  outer  layers. 
Chop  the  inside  thus  obtained  very  fine,  with  a  little  cold  fat 
pork  or  bacon;  add  bread  crumbs,  pepper,  salt  and  mace,  and 
wet  with  a  spoonful  or  two  of  cream;  bind  with  a  well  beaten 
egg,  and  make  into  a  smooth  paste;  stuff  the  onions  with  this, 
put  into  a  dripping-pan  with  a  very  little  hot  water,  and  simmer 
in  the  oven  for  an  hour,  basting  often  with  melted  butter.  When 
done,  take  the  onions  up  carefully,  and  arrange  the  open  ends 
uppermost,  in  a  vegetable-dish;  add  the  gravy  in  the  dripping- 
pan,  the  juice  of  half  a  lemon,  four  tablespoonfuls  of  cream  or 
milk,  and  a  little  browned  flour,  wet  with  cold  milk.  Boil  up 
once,  and  pour  over  the  onions. 

TURNIPS. 

Wash,  peel,  cut  in  slices,  and  place  in  ketlle,  and  keep  well 
covered  with  water;  boil  from  half  to  three-quarters  of  an  hour, 
or  until  you  can  easily  pierce  them  with  a  fork;  drain  well,  sea- 
son with  salt,  pepper  and  butter,  and  mash  fine.  Do  not  boil 
too  long,  as  they  are  much  sweeter  when  cooked  quickly.  Tur- 
nips may  be  cut  up  and  baked. 

POTATO  CAKES. 

Grate  eight  raw  Irish  potatoes,  add  salt,  two  well  beaten  eggs, 
and  half  a  cup  of  flour;  roll  in  cakes  with  a  spoon,  and  fry  in 
butter. 


VEGETABLES.  101 

FRIED  RAW  POTATOES. 

~\Yash,  peel,  and  slice  in  cold  water,  drain  in  a  colander,  and 
drop  in  a  skillet  prepared  with  two  tablespoonfuls  melted  butter 
or  beef  drippings,  or  one-half  of  each ;  keep  closely  covered  for 
ten  minutes,  only  removing  to  stir  with  a  knife  from  the  bottom 
to  prevent  burning;  cook  another  ten  minutes,  stirring  frequently 
until  done  and  lightly  browned.  Sweet  potatoes  are  nice  pre- 
pared in  the  same  manner. 

FRIED  BANANAS, 

Peel  and  slice  the  bananas,  sprinkle  with  salt,  dip  in  thin  bat- 
ter, and  fry  in  butter.  Serve  at  once, 

BOILED  MACARONI. 

Pour  one  pint  boiling  water  over  one-half  pound  of  macaroni, 
let  stand  half  an  hour,  drain,  and  put  in  a  custard  kettle  with 
boiling  milk  to  cover,  cook  till  tender,  drain,  add  a  tablespoon- 
ful  butter,  and  a  teacupful  of  cream,  and  season  with  salt  and 
pepper;  grate  cheese  over  the  top  and  serve. 

MACARONI, 

Boil  macaroni  in  salt  and  water,  until  very  tender;  then  put 
butter  in  bottom  of  the  dish,  next  a  layer  of  macaroni,  then 
chopped  parsley,  well  beaten  egg,  and  ham,  chopped  very  fine, 
pepper  and  salt,  and  so  on  until  the  dish  is  filled.  Bake  twenty 
minutes. 

MACARONI  AS  A  VEGETABLE. 

Simmer  one-half  pound  of  macaroni  in  plenty  of  water  till 
tender,  but  not  broken;  strain  off  the  water.  Take  the  yolks  of 
five  and  the  whites  of  two  eggs;  one-half  pint  of  cream;  white 
meat  and  ham,  chopped  very  fine;  three  tablespoonfuls  of  grated 
cheese;  season  with  salt  and  pepper;  heat  all  together,  stirring 
constantly.  Mix  with  the  macaroni;  put  in  a  buttered  mould, 
and  steam  one  hour.  It  is  quite  as  good  baked. 

BAKED  MACARONI. 
Boil  half  a  pound  of  macaroni  until  quite  soft;  put  it  into  a 


102  VEGETABLES, 

vegetable-dish  with  a  little  mustard,  pepper  and  salt,  a  small 
piece  of  butter,  and  some  grated  cheese.  Bake  ten  or  fifteen 
minutes, 

MACARONI  PUDDING — To  eat  with  Meat. 

Simmer  a  quarter  of  a  pound  of  macaroni  in  plenty  of  water, 
until  it  is  tender.  Strain  off  the  water,  and  add  a  pint  of  milk 
or  cream,  an  ounce  of  greated  cheese,  and  a  teaspoonful  of  salt. 
Mix  well  together,  and  strew  over  the  top  grated  cheese  and 
crumbs  of  bread.  Brown  it  well,  in  baking,  on  the  top.  It  will 
bake  in  a  quick  oven  in  half  an  hour.  It  is  appropriate  to  be 
eaten  with  boiled  ham,  or  beef  a  la  mode,  or  forms  a  course  by 
itself,  after  meat. 

ITALIAN  MACARONI. 

Place  two  pounds  of  beef,  well  larded  with  strips  of  salt  pork, 
and  one  or  two  chopped  onions,  in  a  covered  kettle  on  the  back 
of  the  stove,  until  it  throws  out  its  juice  and  is  a  rich  brown; 
add  a  quart  of  tomatoes  seasoned  with  pepper  and  salt,  and  allow 
this  mixture  to  simmer  for  three  hours.  Take  the  quantity  of 
macaroni  desired  and  boil  in  water  for  twenty  minutes,  after 
which  .put  one  layer  of  the  boiled  macaroni  in  the  bottom  of  a 
pudding  dish,  cover  with  some  of  the  above  mixture,  then  a  layer 
of  grated  cheese,  and  so  on  in  layers  till  the  dish  is  filled,  hav- 
ing a  layer  of  cheese  on  the  top;  place  in  the  oven  an  hour,  or 
until  it  is  a  rich  brown. 

How  TO  BOIL  RICE. 

Bice  should  be  carefully  picked  over,  washed  in  warm  water, 
rubbed  between  the  hands,  and  then  rinse  several  times  in  cold 
water  till  white.  Put  one  teacupful  in  a  tin  pan  or  porcelain  ket- 
tle, add  one  quart  boiling  water  and  one  teaspoonful  of  salt— the 
boiling  water,  makes  the  kernels  retain  their  shape  better  than 
when  cold  water  is  used.  Boil  till  the  water  boils  out,  then  add 
hot  milk  enough  to  cover  it;  let  it  simmer  on  the  back  of  the 
range  till  it  is  dry.  Cooked  in  this  way  each  kernel  will  be  whole . 

SOUTHERN  RICE. 
The  Southern  rice  cooks  much  quicker,  and  is  nicer  than  the 


VEGETABLES.  103 

Indian  rice.  Pick  over  the  rice,  and  wash  in  cold  water.  Soak 
it  in  plenty  of  cold  water  four  hours;  pour  off  the  water;  to  a 
pint  of  rice,  put  three  quarts  of  boiling  water,  and  teaspoonful 
of  salt.  Boil  twenty  minutes.  Each  grain  will  be  separate  from 
every  other. 

STEWED  MUSHROOMS. 

Choose  button  mushrooms  of  uniform  size.  Wipe  clean  with 
a  wet  flannel  cloth,  and  cut  off  the  stalks.  Put  into  a  porcelain 
sauce-pan,  cover  with  cold  water  and  stew  gently  fifteen  minutes. 
Salt  to  taste;  add  a  tablespoonful  of  butter,  divided  into  bits  and 
rolled  in  flour.  Boil  three  minutes,  stir  in  three  tablespoonfuls 
•of  cream,  whipped  up  with  an  egg,  stew  two  minutes  without 
letting  it  boil,  and  serve. 

BROILED  MUSHROOMS. 

Peel  the  finest  and  freshest  you  can  get;  score  the  under  side 
and  cut  the  stems  close.  Put  into  a  deep  dish  and  anoint  well, 
once  in  a  while,  with  melted  butter.  Salt  and  pepper,  and  let 
them  lie  in  the  butter  an  hour  and  a  half.  Then  broil  over  a 
clear,  bright  fire,  using  an  oyster  gridiron,  and  turning  it  over  as 
one  side  browns.  Serve  hot,  well  buttered,  pepper  and  salt,  and 
squeeze  a  few  drops  of  lemon  juice  upon  each. 

BOILED  HOMINY. 

Soak  the  hominy  over  night  in  cold  water.  Next  day  put  it 
into  a  pot  with  at  least  two  quarts  of  water  to  a  quart  of  hominy, 
and  boil  slowly  three  hours,  or  until  it  is  soft.  Drain  in  a  col- 
ander, put  it  in  a  vegetable  dish,  and  stir  in  butter,  pepper  and 
salt.  The  hominy  gritz  is  cooked  in  the  same  way;  stir  often,  as 
this  is  apt  to  stick.  It  should  be  as  thick  as  mush,  and  it  is  gen- 
erally eaten  at  breakfast,  with  sugar,  cream  and  nutmeg. 

FRIED  HOMIXY. 

Put  a  good  lump  of  butter  in  a  frying-pan,  and  heat  it;  turn  in 
some  cold  boiled  hominy,  and  cook  until  the  under  side  is 
browned.  Place  a  dish  up  side  down  on  the  frying-pan,  and  up- 
set the  former,  that  the  brown  crust  may  be  uppermost.  Eat 
with  meat. 


104  VEGETABLES. 

FRIED  MUSH. 

Put  a  quart  of  water  over  the  fire  to  boil.  Stir  a  pint  of  cold 
milk  with  one  pint  of  cornmeal,  and  one  teaspoonful  of  salt. 
"When  the  water  boils,  pour  in  the  mixture  gradually,  stirring  all 
well  together.  Let  it  boil  an  hour,  stirring  often  to  prevent 
burning.  When  fold,  slice,  and  dip  in  beaten  egg,  then  in 
bread  crumbs,  and  fry  in  boiling  lard  like  doughnuts. 

BOSTON  BEANS. 

Three  pints  of  beans,  put  to  soak  over  night  in  tepid  water.  In 
the  morning  put  them  in  a  large  pan  in  some  clear  water,  and 
let  them  stand  on  the  back  of  the  stove.  Be  sure  not  to  let  them 
boil,  for  that  would  break  the  beans;  the  beauty  is  to  keep  them 
whole;  if  they  reach  the  boiling  point  pour  in  some  cold  water. 
Let  them  soak  in  this  way  till  noon,  then  wash  them  clean,  and 
put  them  in  the  bean  pot  with  a  pound  of  salt  pork,  which  has 
been  par-boiled  and  scored,  two  even  tablespoonfuls  of  molasses; 
salt  and  pepper  to  taste.  Cover  them  with  boiling  water,  and 
set  them  in  the  oven  to  bake;  add  water  if  needed,  and  keep 
them  covered  until  done. 


BRBAD. 


The  mysteries  of  "  panification,"  as  the  scientific  cooks  term 
bread-making,  are  few  and  simple,  but  require  more  attention 
and  judgement  than  any  other  branch  of  cooking.  One  rule  I 
would  advise  every  housekeeper  to  establish  from  the  very  be- 
ginning, and  that  is,  never  to  allow  poor  flour  to  be  used  for  any 
purpose  whatever,  especially  for  bread-making,  for  unless  this 
one  article  be  of  the  best  quality,  baking  after  baking  will  prove 
but  failures,  and  a  vexation  of  spirit  to  the  ambitious  baker. 

Bread-making  seems  a  simple  process  enough,  but  it  requires 
a  delicate  care  and  watchfulness,  and  a  thorough  knowledge  of 
all  the  contingencies  of  the  process,  dependent  on  the  different 
qualities  of  flour,  the  varying  kinds  and  conditions  of  yeast,  and 
the  change  of  seasons;  the  process  which  raises  bread  successfully 
in  winter  making  it  sour  in  summer.  There  are  many  little  things 
in  bread-making  which  require  accurate  observation,  and,  while 
valuable  recipes  and  well-defined  methods  in  detail  are  invaluable 
aids,  nothing  but  experience  will  secure  the  name  merited  by  so 
few,  though  earnestly  coveted  by  every  practical,  sensible  house- 
keeper— "an  excellent  bread-maker."  Three  things  are  indispen- 
sable to  success — good  flour,  good  yeast,  and  watchful  care.  To 
tell  good  flour:  It  should  be  dry,  elastic,  and  odorless.  To  de- 
tect bad  flour:  If,  in  handling  the  flour,  you  discover  a  heavi- 
ness, like  that  of  ground  plaster;  if,  in  squeezing  a  handful 
tightly,  you  discover  that  it  retains  the  imprint  of  palm  and 
fingers,  and  rolls  back  into  the  tray  a  compact  ball,  it  is  bad,  and 
not  fit  to  use. 

Novices  in  bread-making,  and  many  who  should  have  learned 
better  by  long  experience,  fall  into  a  sad  mistake  in  the  consist- 
ency of  the  dough.  It  should  be  mixed  as  soft  as  it  can  be  hand- 


106  BREAD. 

led.  Bread  will  rise  sooner,  and  lighter,  be  more  digestible,  and 
keep  fresh  much  longer,  if  this  rule  is  followed.  Kneed  your 
bread  faithfully,  and  from  all  sides  until  it  rebounds  like  India- 
rubber  after  a  smart  blow  of  the  fist  upon  the  center  of  the  mess. 
Half  an  hour  will  be  sufficient  for  working.  The  second  point  of 
importance  in  bread-making  is  the  yeast;  and  herein  are  more  fail- 
ures than  can  be  attributed  even  to  poor  flour,  for  a  wise  house- 
keeper will  insist  upon  having  fine  flour,  when,  perhaps,  she 
will  not  be  so  careful  with  her  yeast,  and  will,  either  from  care- 
lessness or  ignorance,  utterly  fail.  I  say  ignorance,  because  so 
many,  even  experienced  housekeepers,  are  constantly  asking  the 
question:  "How  do  you  judge  yeast?  By  what  means  can  you 
tell  whether  it  is  lively,  as  you  term  it?"  My  answer  is,  by  taste 
and  smell.  If  good,  the  taste  if  a  little  is  touched  to  the  tongue, 
will  be  rather  biting,  not  sour  by  any  means,  but  quick  and  some- 
what pungent;  while  the  odor  is  that  of  weak  ammonia,  or  fresh 
ginger  beer,  and  the  color  the  opposite  to  "leaden,"  a  clear,  yel- 
lowish-white; if  sour,  blue  and  lifeless,  like  unleavened  buckwheat 
batter;  empty  the  jar,  and  at  once  make  a  fresh  supply,  with 
rising  from  some  other  source.  I  have  gone  into  all  the  details, 
for  I  feel  that  it  is  because  of  the  neglect  of  small  things  that  so 
many  fail  in  cooking,  as  in  everything  else. 

HOP  YEAST. 

There  are  many  varieties  of  yeast — hop,  potato,  milk,  salt,  corn- 
meal,  etc., — but  the  one  old  recipe,  which  1  have  used  for  years, 
has,  I  believe,  no  equal.  It  is  this: 

Take  eight  good  sized  potatoes,  peel  and  slice  into  cold  water, 
put  three  coffeecupfuls  of  loose,  or  half  cake  of  pressed  hops  in- 
to a  thin  bag,  tie  securely  and  boil  for  half  an  hour  in  three  quarts 
of  water,  with  the  potatoes.  When  soft,  remove  the  potatoes, 
mash  them  into  paste  with  one  pint  of  flour,  adding  one  teaspoon- 
ful  of  ground  ginger,  one-half  teacupful  of  salt  and  the  same  of 
brown  sugar;  when  cool,  beat  in  one  large  cup  of  yeast,  or  two 
cakes  of  leaven,  soaked  in  tepid  water.  Cover  closely  and  place 
in  a  warm  place  to  "rise"  for  twenty -four  hours,  when  turn  into 
jars  which  can  be  closed  air  tight,  but  do  not  fasten  down  the 
cover,  or  cork  tightly  until  it  has  ceased  to  "work,"  lest  the  bot- 


BBEAD.  107 

ties  be  broken.  (I  have  used  the  Mason  self -sealing  glass  jars 
for  several  years  past,  and  nothing  can  be  better  for  keeping  yeast 
pure  and  sweet).  Place  the  jars,  after  tightening  the  lids,  in  a 
cool  place.  This  yeast  will  keep  four  weeks  in  winter,  but  in 
summer  it  should  be  made  weekly. 

YEAST — Self -Working. 

I  said  I  never  used  any  but  the  above  recipe  for  years,  but  I 
have  a  few  times  in  niy  life  been  so  situated  that  my  yeast  ran 
out,  and  I  had  no  opportunity  of  obtaining  any  from  other  sources, 
in  which  case  I  have  made  the  following  with  perfect  success: 

Take  two  handfuls  of  good  hops,  which  tie  in  a  bag  and  boil 
in  one  gallon  of  soft  water  for  an  hour  or  more.  Allow  it  to 
cool  and  with  it  make  a  batter  of  three  coffeecups  of  flour,  beat- 
ing until  perfectly  smooth,  and  gradually  adding  half  a  pound 
of  brown  sugar,  one  tablespoonful  of  ginger,  and  one  handful  of 
salt.  Put  into  a  shallow  vessel,  cover  lightly  and  place  in  a  con- 
stantly and  uniformly  warm  spot  for  two  or  three  days.  On  the 
fourth  morning,  peel  a  dozen  potatoes,  par-boil  them,  and  grate 
into  the  batter,  and  allow  to  stand  another  day,  stirring  occasion- 
ally. Then  put  into  jars  and  fasten  the  covers  securely,  placing 
in  a  cool  celler  or  refrigerator.  This  yeast  will  remain  sweet  for 
a  length  of  time,  and  is  excellent. 

POTATO  YEAST. 

Boil  one  cupful  hops  in  a  sack  in  two  quarts  water  for  fifteen 
minutes,  remove  sack  with  hops,  add  five  good  sized  Irish  pota- 
toes, peeled  and  grated  raw,  one  cupful  of  white  sugar,  one  table- 
spoonful  salt,  and  one  of  ginger;  stir  occasionally,  and  cook  from 
five  to  ten  minutes,  and  it  will  boil  up  thick  like  starch;  turn  in- 
to a  jar,  and  when  just  tepid  in  summer,  or  quite  warm  in  winter, 
add  one-half  pint  good  yeast  (always  save  some  to  start  with); 
set  jar  in  a  large  tin  pan,  and  as  often  as  it  rises,  stir  down  until 
fermentation  ceases,  when  it  will  be  quite  thin.  Cover  closely, 
and  set  away  in  a  cool  place  and  it  will  keep  two  weeks.  When 
yeast  smells  sour,  but  does  not  taste  sour,  it  is  still  good;  if  it 
has  no  smell  it  is  dead.  One  cupful  will  make  six  good  loaves. 


108  BREAD. 

KCBS  OB  FLOUR  HARD  YEAST. 

This  is  better  than  hard  yeast  made  with  Indian.  Take  two 
quarts  of  best  home-brewed  yeast,  and  a  tablespoonful  of  salt, 
and  mix  in  wheat  flour,  so  that  it  will  be  in  hard  lumps.  Set  it 
in  a  dry,  warm  place  (but  not  in  the  sun)  till  quite  dry.  Then 
leave  out  the  fine  parts  to  use  the  next  baking,  and  put  up  the 
lumps  in  a  bag,  and  hang  it  in  a  dry  place.  In  using  this  yeast, 
take  a  pint  of  the  rubs  for  six  quarts  of  flour,  and  let  it  soak  from 
noon  till  night.  Then  wet  up  the  bread  to  bake  next  day.  Brew, 
er's  and  distillery  yeast  cannot  be  trusted  to  make  hard  yeast. 
Home-brewed  is  the  best,  and  some  housekeepers  say,  the  only 
yeast  for  this  purpose.  This  recipe  is  very  convenient,  especi- 
ally for  hot  weather,  when  it  is  difficult  to  keep  yeast. 

N.  B. — When  you  wish  to  use  the  liquid  yeast  in  either  of  the 
recipes,  pour  off  the  beer  that  rises  on  the  top  of  the  yeast,  shake 
the  jar  well,  pour  out  what  yeast  you  want  to  use,  and  pour  the 
beer  back  on  the  yeast.  The  beer  keeps  the  yeast  sweet. 

WHITE  BREAD  SPONGE — Potato. 

Three  good  sized  potatoes,  boiled,  and  mashed  fine  while  hot, 
two  quarts  of  patato  water,  one  pint  of  sweet  milk,  one  cupful 
of  fresh  yeast,  one  tablespoonful  of  fresh  lard,  and  the  same  of 
salt,  two  tablespoonfuls  of  white  sugar.  Peel  the  potatoes,  and 
wash  them  clean,  put  them  on  to  boil  in  cold  water;  when  done, 
mash  them  fine  and  put  them  through  the  colander  with  the  po- 
tato water;  when  cooled  down  to  blood  warmth,  stir  in  the  flour 
as  thick  as  for  griddle  cakes,  add  the  yeast  and  sugar,  beat  well 
ten  minutes,  cover  lightly  if  the  weather  is  warm,  more  closely  in 
winter,  and  set  to  rise  over  night  in  a  warm  place.  In  the  morn- 
ing, before  mixing  the  bread,  be  very  particular  to  have  the 
bread  sponge  and  flour  warm.  In  winter  I  always  warm  my  flour 
in  the  oven,  and  set  the  bread  sponge  in  a  pan  of  hot  water,  stir- 
ring it  so  as  not  to  scald  it.  Bread  will  rise  much  quicker  if  this 
rule  is  observed.  The  real  secret  of  bread-making  is,  not  to  get 
it  chilled,  and  have  it  rise  as  soon  as  possible.  Having  your 
sponge  and  flour  ready,  add  the  shortening  and  salt  to  the 
flour,  working  them  in.  The  question  of  quantity  of  flour  is  a 
delicate  one;  it  requires  judgment  and  experience.  Various 


^brands  of  flour  are  8O  unequal  with  respect  to  the  quantity  of 
.gluten  they  contain,  that  it  is  impossible  to  give  any  invariable 
Tule  on  this  subject.  The  safest  way  is  to  add  the  flour  gradually, 
Be  careful  not  to  get  your  bread  too  stiff,  I  have  seen  some, 
*when  mixing  bread,  put  in  so  much  flour  at  one  time  that  it  be- 
•came  stiff  and  hard  like  a  bullet.  This  spoils  it  Bread  should 
"be  mixed  thoroughly,  and  the  flour  put  in  gradually.  The  next 
Tule  to  be  observed  is  to  work  in  all  the  flour  you  are  going  to 
*ise,  in  the  first  mixing.  When  you  make  out  your  bread  into 
loaves,  no  flour  should  be  used,  as,  if  thoroughly  worked  in  the 
iirst  mixing,  it  will  be  smooth  and  will  not  stick.  The  safest 
way  is  to  add  the  flour  in  gradually,  and  when  you  have  it  in 
manageable  shape,  take  it  out  of  the  bread-dish,  lay  it  on  the 
moulding-board  and  knead  half  an  hour  without  stopping.  After 
kneading,  take  a  hash-chopper  and  chop  or  gash  the  whole  mess, 
double  it  together,  and  again  use  the  chopper;  continue  this  for 
fifteen  minutes,  by  which  time  the  air-bubbles  will  all  have  been 
opened,  and  the  dough  in  a  proper  condition  to  rise.  Form  it 
into  one  large  ball,  place  it  in  a  bread-pan,  well  floured,  and 
press  the  fist  down  in  the  center-  cover  with  bread-blanket  and 
towel,  and  place  behind  the  stove  to  rise,  taking  care  it  is  not  in 
a  draught  of  cold  air.  When  light,  turn  it  out  on  the  moulding 
board  and  divide  it  into  loaves;  work  and  chop  each  a  few  minutes 
until  a  smooth  loaf  is  formed,  put  into  well  greased  pans,  and  let 
it  rise  till  light;  prick  each  loaf  with  a  fork,  and  place  in  a  well 
heated  oven.  The  oven  should  be  hot  enough  to  form  a  crust  on 
the  bread  as  soon  as  possible  when  first  it  goes  in,  and  moderate 
towards  the  last.  Bake  three-quarters  of  an  hour,  and  when 
done,  wrap  in  a  bread-cloth,  placing  the  loaves  against  the  mould- 
ing-board, on  the  back  of  the  table  until  cool,  when  put  into 
tin  or  wooden  boxes;  keep  the  bread  towels  around  each  loaf. 

VIENNA  BKEA.D. 

Sift  in  a  tin  pan  four  pounds  of  flour,  bank  it  up  against  the 
sides,  and  pour  in  one  quart  of  warm  milk  and  water,  and  mix 
into  it  enough  flour  to  form  a  thick  batter;  then  quickly  and 
lightly  add  one  pint  of  milk,  in  which  is  dissolved  one  table- 
spoonful  of  salt,  one-half  cake  compressed  yeast;  leave  the  remain- 


110  BRTTAIT, 

der  of  the  flour  against  the  sides  of  the  pan,  cover  with  a  cloth, 
and  set  it  in  a  place  free  from  draught  for  three  quarters  of  am 
hour;  then  mix  in  the  rest  of  the  flour  until  the  dough  will  leave 
the  bottom  and  sides  of  the  pan,  and  let  it  stand  two  and  a  half 
hours.  Finally,  divide  the  mess  into  one  pound  pieces,  to  be 
cut,  in  turn,  into  twelve  parts  each.  This  leaves  them  in  square- 
pieces  about  three  and  one-half  inches  thick;  take  them  up  and 
fold  over  in  the  center,  then  lay  them  on  a  dough-board  to  rise 
for  half  an  hour,  when,  they  are  put  into  a  hot  oven  and  baked 
ten  minutes, 

BREAD, 


Take  about  two-thirds  of  a  common  milk  pan  of  sour  milk., 
scald  it  and  pour  off  the  whey,  to  use  in  place  of  water.  When 
this  is  cooled,  stir  in  flour  and  one  teacupful  of  yeast,  let  stand 
over  night.  Make  as  other  bread, 

GRAHAM  BREAD.     (No.  1.) 

One  quart  of  potato  water,  one  teacupful  of  yeast,  one  table- 
spoonful  of  salt,  one  half  teacupful  of  New  Orleans  molasses. 
Set  the  sponge  as  you  would  for  white  bread,  or  on  baking  day 
take  one  quart  of  the  bread-sponge,  and  add  the  molasses  and 
salt;  work  in  enough  Graham  flour  to  make  a  thick  batter  (just 
beyond  the  point  of  stirring  with  a  spoon),  pour  it  into  greased 
pans  and  let  it  rise  even  with  the  pans;  when  light,  bake  in  a  mod- 
erate oven.  When  nicely  browned,  cover  the  bread  with  pans  of 
equal  size,  and  bake  slowly  till  done,  it  will  take  one  hour  to 
bake  if  the  loaves  are  large.  The  secret  in  making  this 
bread  is  in  having  good  flour.  Use  good  Graham  flour,  and  you 
will  have  sweet,  light  bread.  It  should  be  of  a  rich,  yellowish 
white  tinge,  have  an  oily  feeling  under  pressure,  and  roll  off 
from  the  hand  in  feathery  flakes.  Bad  Graham  flour  will  be  sticky, 
blue,  plaster-like,  and,  like  "white"  flour,  -when  squeezed  in-the 
hand,  forms  a  tough  ball.  Make  according  to  directions,  and 
you  cannot  fail. 

BROWN  BREAD.     (No.  2.) 

The  sponge  for  this  is  the  same  as  for  white  bread,  which  hav- 
ing risen,  put  into  the  pan,  or  kneading  bowl,  three  quarts  of 


BREAD.  Ill 

Graham  flour,  one  quart  wheat  and  one  pint  of  cornmeal,  a  hand- 
ful of  salt  and  the  sponge,  into  which  stir  one  tablespoonful  of 
molasses,  merely  to  impart  a  general  sweetness  to  the  flour,  not 
by  any  means  rendering  the  bread  what  might  be  called  sweet. 
Make  as  stiff  as  in  number  one.  It  should  be  made  over  night, 
as  it  requires  long  rising.  Make  into  loaves  and  bake  each  one 
in  a  separate  pan,  well  greased.  Bake  in  a  moderate  oven,  and 
for  a  long  time,  allowing  an  hour  for  a  quart-pan  loaf.  If  rightly 
made  and  baked  this  delicious  bread  will  amply  repay  for  the 
trouble,  and  should  be  found  on  every  table  where  there  are 
children,  and  dyspeptics  especially. 


CORN  BREAD.     (No.  1.)       — 

One  quart  of  boiling  water,  stir  in  corn  meal  enough  to  make 
a  thick  mush,  boil  twenty  minutes  stirring  often;  when  cool 
enough  so  as  not  to  scald  the  sponge,  add  one  quart  which  has  been 
set  over  night  for  white  bread.  Add  one-half  cup  of  brown 
sugar,  add  two  teaspoonfuls  of  salt,  then  sify  in  white  flour  till 
the  mixture  is  as  stiff  as  you  can  stir  with  an  iron  spoon.  Put 
it  in  pans  and  let  it  get  very  light — it  must  be  even  with  the  pa*ns 
before  baking;  place  in  a  hot  oven  and  bake  an  hour.  This 
amount  makes  two  medium  sized  loaves. 

CORN  BREAD.     (No.  2.) 

Four  cups  of  sour  milk,  four  cups  of  Indian  meal,  two  cups  of 
white  flour,  one  heaping  teaspoonful  of  soda  and  the  same  of  salt. 
Add  the  soda  to  the  milk,  dissolved  in  a  little  warm  water,  next 
the  molasses,  then  the  salt,  flour  and  Indian  meal.  Stir  well, 
put  it  in  a  steamer  and  steam  three  hours.  Be  very  careful  to 
have  the  wa^er  boiling  all  the  time.  Add  a  half  cup  molasses. 

BOSTON  BROWN  BREAD.     (No.  1.) 

One  pint  of  Indian  meal,  one  pint  of  rye,  or  Graham  flour  will 
do,  one  and  one-half  pints  of  sweet  milk,  three-fourths  of  a  cup 
of  .molasses,  one  teaspoonful  of  soda,  and  the  same  of  salt. 
Steam  five  hours  constantly,  after  which  take  it  from  the  steamer 
and  set  it  in  the  oven,  about  fifteen  minutes,  to  dry  off.  Eat 


112  BKEAD. 

warm.     There  are  steamers  for  this  purpose,  which  you  can  get 
at  any  tin  store. 

BOSTON  BROWN  BREAD.    (No.  2.) 

On»  quart  of  Graham  flour,  and  the  same  of  corn  meal,  one 
cup  of  sponge,  one  cup  of  molasses,  one-half  cup  of  butter,  one 
teaspoonful  of  soda,  and  the  same  of  salt.  Pour  enough  boiling 
water  on  the  cornmeal  to  moisten  it  nicely;  when  cool,  add  the 
bread  sponge  (from  white  bread),  molasses,  butter  and  salt;  dis- 
solve the  soda  in  a  tablespoonful  of  hot  water,  and  add  it  with 
the  rest  of  the  ingredients.  Stir  in  the  Graham  flour,  with  a 
spoon,  until  quite  thick;  butter  a  large,  round  tin  pan,  and  put 
in  the  bread;  let  it  rise;  when  light  enough,  steam  two  hours  in 
a  steamer.  "When  done,  dry  it  in  the  oven  a  few  moments.  This 
makes  a  large  loaf. 

BOSTON  BROWN  BREAD.     (No.  3.) 

One  cup  of  sour  milk,  one  cup  of  sweet  milk,  one-half  cup  of 
molasses,  one  and  a  half  corn  meal,  and  the  same  of  rye  flour, 
two  eggs,  one  teaspoonful  of  soda,  and  the  same  of  salt.  Steam 
three  hours. 

FRENCH  KOLLS. 

Set  a  sponge  with  one  pint  of  milk,  made  sufficiently  warm  to 
melt  one  cup  of  butter;  one  teaspoonful  of  salt,  two  eggs,  one 
tablespoonful  of  white  sugar,  pulverized,  and  one  small  teaspoon- 
ful of  soda,  in  sufficient  flour  to  make  a  batter;  beat  briskly  for 
ten  minutes,  adding  four  tablespoonfuls  of  lively  yeast;  cover 
warmly  for  several  hours,  or  until  the  flour  on  top  cracks,  then 
add  flour  to  form  a  soft  dough,  which  knead  u^il  perfectly 
smooth;  or  better  still,  chop  or  gash  as  before  described,  until 
all  the  air-bubbles  disappear;  make  into  rolls,  let  them  get  light, 
bake  for  fifteen  or  twenty  minutes  in  a  quick  oven;  rub  over  the 
crust  with  a  piece  of  butter;  cover  with  a  damp  towel  for  a  few 
moments,  to  soften  the  crust.  These  are  the  French  rolls  which 
have  been  enjoyed  in  the  cafe  in  Paris  and  our  own  Centennial, 
and  if  properly  made  will  be  quite  as  delicious  to  the  taste,  and 
beautiful  to  the  sight. 


BREAKFAST  AND  TEA  CAKES.  .  113 

SPLIT  ROLLS. 

One  pint  sweet  milk,  one  cup  bread  sponge,  three  eggs,  piece 
of  butter  the  size  of  an  egg,  one  tablespoonful  of  sugar,  and  a 
little  salt.  Heat  the  milk,  add  the  sponge  and  the  rest  of  the  in- 
gredients, mix  well,  let  rise  and  when  light,  roll  out  about  one- 
fourth  of  an  inch  thick.  Cut  out  with  a  biscuit  cutter;  butter 
the  under  cake  and  put  the  upper  on  top.  Rise  again,  and  when 
light,  bake. 

EASTERN  BUNS — Hot  Cross. 

Three  cups  of  sweet  milk,  one  cup  of  yeast,  flour  to  make 
a  thick  batter.  Set  this  sponge  over  night.  In  the  morning, 
add  one  cup  of  sugar,  one-half  cup  of  melted  butter,  one-half 
nutmeg,  one  saltspoonful  of  salt,  flour  enough  to  roll  out  like 
biscuits.  Knead  well  and  set  to  rise  for  five  hours.  Roll  one- 
half  inch  thick,  cut  into  round  cakes,  and  lay  in  rows  in  a  but- 
tered baking-pan.  When  they  have  stood  half  an  hour,  make  a 
cross  upon  each  with  a  knife  and  put  instantly  into  the  oven. 
Bake  to  a  light  brown,  and  brush  over  with  a  feather  or  soft  bit 
of  rag,  dipped  in  the  white  of  an  egg,  beaten  up  stiff  with  white 
sugar. 

CINNAMON  ROLLS. 

Take  enough  sponge  to  make  one  loaf  of  bread,  put  in  two 
tablespoonfuls  of  white  sugar,  one  well  beaten  egg,  a  piece  of 
butter  the  size  of  an  egg;  knead  well,  let  it  rise,  then  roll  it  out 
as  thick  as  you  would  for  cookies;  spread  with  butter,  sugar  and 
cinnamon;  roll  it  as  you  would  a  sheet  of  music,  cut  into  pieces 
an  inch  long;  put  each  one  flat  in  the  pan,  and  let  them  get 
light;  bake  in  a  moderate  oven  half  an  hour.  Serve  cold  or  hot. 

VIENNA  ROLLS. 

One  pint  new,  sweet  milk,  one  teacupful  of  yeast,  one  teacup- 
ful  of  shortening  (half  butter,  half  lard),  whites  of  four  eggs, 
beaten  to  a  stiff  froth,  one  tablespoonful  of  white  sugar,  one  tea- 
spoonful  of  ginger-root,  grated.  Stir  the  butter,  lard  and  sugar 
together  for  haltan  hour,  add  this  to  the  milk,  which  should  be 
luke-warm,  then  put  in  the  yeast,  and  make  a  batter  as  you  would 


114  BKEAKFAST  AND  TEA  CAKES. 

for  griddle-cakes,  and  let  it  rise  over  night.  In  the  morning,  add 
a  little  salt,  the  whites  of  the  eggs,  and  ginger-root;  mix  stiff,  as 
for  bread,  and  work  fully  an  hour;  let  it  rise  till  light,  turn  it  out 
on  a  moulding  board,  and  roll  it  out  half  an  inch  thick;  cut  in. 
narrow  strips  half  a  yard  long;  spread  each  strip  with  butter, 
commence  at  one  end  and  roll  as  you  would  a  sheet  of  music, 
forming  it  into  a  half  circle.  As  fast  as  you  make  them,  put  in- 
to a  dripping-pan  very  carefully,  so  that  they  do  not  touch  each 
other.  When  they  are  all  made  out,  let  them  rise  till  light,  rub 
the  tops  with  egg  and  bake  in  a  hot  oven.  These  are  the  real 
Vienna  rolls. 

NICE  SANDWICH  ROLLS. 

Late  in  the  evening  make  a  rather  stiff  potato  sponge  (see  page 
108),  and  in  the  morning  mix  in  as  much  flour  as  will  make  a  soft 
dough;  knead  well,  and  let  it  rise;  when  sufficiently  light,  knead 
down  again,  repeating  the  operation  two  or  three  times.  Re- 
member not  to  let  the  dough  become  sour  by  rising  too  light. 
Mould  into  common  sized  loaves,  place  in  your  dripping-pan  to 
rise,  and  bake  very  carefully,  so  as  to  secure  the  very  lightest 
brown  crust  possible.  On  taking  the  loaves  out  of  the  oven,  roll 
them  in  a  cl<5th  lightly  wrung  out  of  water,  with  a  large  bread- 
blanket  folded  and  wrapped  around  all;  let  cool  three  or  four 
hours,  cut  lengthwise  of  the  loaf  (do  not  use  the  outside  piece), 
spread  lightly  with  good,  sweet  butter,  then  cut  in  slices  not 
more  than  a  quarter  of  an  inch  thick,  or  just  as  thin  as  possible, 
using  for  this  purpose  a  very  thin,  sharp  knife;  lay  on  cold, 
boiled  ham,  cut  in  very  thin  shavings,  roll  up  very  carefully  and 
place  where  it  will  not  unroll.  Treat  each  slice  in  the  same  man- 
ner, always  spreading  the  bread  with  butter,  before  cutting. 
These  sandwiches  are  very  fine  if  properly  made,  but  they  require 
great  care,  experience  and  good  judgment.  Serve  on  an  oblong 
platter,  piled  in  pyramid  style,  row  upon  row;  they  will  resemble 
nicely  rolled  dinner  napkins.  They  must  be  made  and  served 
the  same  day. 

BREAKFAST  ROLLS. 

One-half  cup  of  white  sugar,  one  cupful  of  butter,  one  cupful 
of  yeast,  whites  of  four  eggs,  beaten  to  a  stiff  froth,  sixteen  cup- 


WREAEFAST   AND   TEA   CAKES.  US 

iuls  of  flour,  four  cupfuls  of  boiled  milk.  Melt  the  butter,  have 
the  milk  blood- warm,  and  mix  like  bread;  set  in  a  warm  place 
and  rise  over  night;  in  the  morning,  add  the  beaten  whites  of 
the  eggs,  and  sugar;  shape  into  long  rolls,  rise  one  hour,  and 
take  half  an  hour, 

POTATO  BISCUIT, 

Two  teacupfuls  of  mashed  potatoes,  one  pint  of  sweet  milk, 
one  teacupful  of  yeast,  one  teacupful  of  shortening,  half  lard  and 
half  butter,  one  tablespoonful  of  salt,  and  two  of  white  sugar. 
Boil  the  potatoes;  when  done,  drain,  mash  fine  and  beat  with  a 
silver  fork  ten  minutes,  till  very  light,  then  add  the  hot  milk; 
^vhen  luke-warm,  add  the  yeast  and  flour.  Let  it  rise  over  night. 
In  the  morning,  beat  the  shortening  and  sugar  to  a  cream,  add 
the  salt,  make  into  a  stiff  dough  and  let  it  rise  again;  when  light, 
make  into  round  biscuit;  put  into  a  dripping-pan  and  let  them 
get  light  before  baking.  Bake  a  delicate  brown  color.  If  rightly 
made  they  are  delicious. 

VIRGINIA  BISCUIT, 

One  quart  flour,  one  teaspoonful  salt,  two  tablespoonfuls  (or 
nearly  a  quarter  pound)  of  lard.  Rub  the  lard  well  into  the  flour, 
and  mix  into  a  stiff  dough  with  equal  parts  of  sweet  milk  and 
water — if  no  milk  convenient,  water  alone  will  answer.  Work 
the  dough  till  smooth,  then  pound  it  for  ten  or  fifteen  minutes 
with  the  rolling-pin,  or  work  with  a  patent  bread  worker.  Roll 
out  till  less  than  a  quarter  of  an  inch  thick,  cut  with  a  biscuit 
cutter,  and  bake  quickly.  These  biscuit  are  unsurpassed,  when 
properly  made,  and  particularly  good  for  invalids. 

VIRGINIA  WATER  BISCUIT. 

One  quart  flour,  one  teaspoonful  salt,  rather  more  than  a  quar- 
ter pound  of  lard  rubbed  into  the  flour,  and  mixed  with  milk  and 
water;  the  dough  must  not  be  stiff  as  for  the  above.  Work  till 
smooth,  but  do  not  beat.  Then  flour  your  bread,  board  and  roller 
well,  and  cutting  off  a  small  piece  of  dough— -as  for  pie-crust-— 
roll  as  thin  as  possible — almost  to  transparency— and  cut  into 
shapes;  bake  quickly.  This  recipe  is  excellent  for  tea.  To  make 


116  BREAKFAST  AND  TEA  CAKES. 

a  more  ornamental  dish  they  may  be  baked  in  wafer-irons.     Let 
the  dough  be  soft  as  pie-crust,  and  be  sure  to  roll  very  thin. 

MARYLAND  BREAD. 

One  quart  flour,  four  eggs,  one  cup  of  butter,  half  a  cup  yeast, 
one  teaspoonful  sugar,  four  medium  sized  potatoes,  and  salt. 
Mix  and  work  well — about  eleven  o'clock  if  for  supper.  It  will 
be  too  soft  to  work  after  it  has  risen;  bake  in  muffin  tins,  or  drop 
with  a  spoon  in  cakes  on  the  biscuit  pan.  Let  it  rise  the  second 
time  before  baking. 

GRAHAM  BISCUIT. 

Graham  biscuit  are  made  like  Graham  rolls,  only  moulded  out 
into  round  balls,  and  put  in  a  pan  close  together;  let  them  get 
light,  and  bake  in  a  moderate  oven.  Before  you  take  them  out, 
rub  them  over  with  sweetened  water.  Serve  hot  or  cold. 

GRAHAM  ROLLS. 

Cut  off  a  piece  of  dough,  when  making  Graham  bread,  and 
work  in  a  tablespoonful  of  butter;  make  into  long,  narrow  rolls, 
and  allow  them  to  rise  for  two  hours;  then,  with  a  sharp  knife, 
score  each  one  longitudinally,  and  rub  melted  butter  over  the 
surface  of  each  one.  Bake  in  a  moderate  oven,  quickened  tow- 
ards the  last;  cover  closely  with  a  clamp  towel  for  five  minutes, 
and  send  to  the  table  covered  with  a  napkin. 

BISCUIT. 

One  quart  of  flour,  two  heaping  teaspoonfuls  of  fresh  lard,  one 
pint  of  sweet  milk,  one  teaspoonful  of  salt,  three  teaspoonfuls  of 
Equity  baking-powder.  Rub  the  baking-powder  and  salt  into 
the  flour,  and  sift  all  together  before  they  are  wet,  put  in  the 
shortening,  rub  into  the  prepared  flour  quickly  and  lightly,  then 
pour  in  the  milk.  Work  out  the  dough  rapidly,  kneading  with 
as  few  strokes  as  possible;  handling  the  dough  too  much  injures 
the  biscuit.  If  properly  made,  the  dough  will  have  a  rough  sur- 
face, and  the  biscuit  be  flakey.  The  dough  should  be  very  soft; 
roll  out  lightly,  one  inch  in  thickness,  cut  into  cakes  and  bake 
in  a  very  hot  oven.  Serve  immediately. 


BREAKFAST  AND  TEA  CAKES.  117 

SOUR  CREAM  BISCUITS. 

One  quart  of  flour,  two  cups  of  sour  cream,  one  teaspoonful 
of  soda,  one  of  cream-tartar,  and  one  of  salt.  Dissolve  the  soda 
in  a  little  warm  water,  add  it  to  the  cream,  rub  the  salt  and  cream- 
tartar  through  the  flour.  Mix  quickly,  working  only  enough  to 
get  the  mess  together.  Eoll  then,  cut  with  a  small  cutter,  and 
bake  in  a  quick  oven. 

DRIED  RUSK. 

One  pint  of  warm  milk,  two  eggs,  one-half  teacupful  of  butter, 
one-half  teacupful  of  yeast,  one  teaspoonful  of  salt.  Set  a  sponge 
with  these  ingredients  leaving  out  the  eggs,  and  stirring  in  flour 
until  you  have  a  thick  batter.  Early  next  morning  add  the  beaten 
eggs,  and  flour,  enough  to  enable  you  to  roll  out  the  dough;  let 
this  rise  in  the  bread  bowl  two  hours.  Roll  into  a  sheet  nearly 
an  inch  thick,  cut  into  round  cakes  and  arrange  in  the  baking-pan, 
two  deep;  lay  one  upon  the  other.  Let  these  stand  half  an  hour, 
and  bake.  If  you  like,  divide  the  biscuits,  and  pile  one  upon 
the  other  closely  together  in  the  pan.  Set,  when  the  fire  is  de- 
clining, in  the  oven,  leaving  them  in  till  morning.  Put  in  as 
many  as  you  like  in  a  deep  dish  and  pour  over  some  nice  thick 
cream,  let  them  soak  till  very  soft,  take  out  and  drain  and  sprinkle 
powdered  sugar  over  them;  you  can  put  them  in  a  muslin  bag  and 
hang  in  a  cool,  dry  place.  They  are  very  nice  for  luncheon  and 
sick  folks. 

RUSKS. 

One  pint  of  sweet  milk,  two-thirds  of  a  pint  of  white  sugar, 
one  cup  of  butter,  one  cup  of  yeast,  four  eggs,  one  grated  nut- 
meg. Heat  the  milk  luke-warm,  add  the  yeast  and  the  beaten 
eggs;  stir  in  flour,  as  for  griddle-cakes,  and  let  it  rise  over  night. 
In  the  morning,  add  the  butter  and  sugar,  mix  as  for  biscuit,  let 
it  rise;  make  into  round  balls;  and  put  close  together  in  a  pan, 
and  let  them  get  light  again;  egg  the  tops,  and  bake  in  moder- 
ate oven  till  done. 

PUFFETS. 

One  quart  of  flour,  one  pint  of  sweet  milk,  three  teaspoonfuls 
of  Equity  baking-powder,  one-half  teaspoonful  of  salt,  a  piece  of 


118  BREAKFAST  AND  TEA  CAKES. 

butter  the  size  of  an  egg,  three  eggs,  two  tablespooufuls  of  white 
sugar.  Beat  the  butter,  sugar  and  the  yolks  of  eggs,  till  very 
light;  add  the  milk  and  flour,  with  the  baking-powder;  lastly, 
the  whites  of  the  eggs,  beaten  to  a  stiff  froth.  Bake  in  gem-pans, 
in  a  quick  oven. 

COFFEE  CAKE. 

One  cup  of  melted  butter,  one  and  one-half  cups  sweet 
milk,  one-half  cup  of  sugar,  one-fourth  of  a  cake  of  compressed 
yeast,  or  one-half  of  home-made,  three  eggs;  season  with  nutmeg 
or  cinnamon.  Mix  as  stiff  as  you  would  pound  cake;  set  to  rise 
over  night,  with  all  the  ingredients  well  stirred  in.  In  the  morn- 
ing, add  teaspoonful  of  salt,  stir  well  and  put  in  a  well  greased 
dripping-pan;  set  to  rise.  In  the  same  bowl  you  have  stirred  the 
cake,  put  one-half  teaspoonful  of  flour,  one  tablespoonf  ul  of  sugar; 
rub  well  together,  and  when  the  cake  is  light,  brush  it  over  with 
a  pastry  brush  with  melted  butter,  strew  over  the  sugar  crumbs, 
and  if  you  like,  some  blanched  almonds,  or  sprinkle  with  cinna- 
mon. Bake  in  a  hot  oven.  Serve  with  coffee  for  breakfast. 

DROP  BISCUITS. 

Three  cups  of  sweet  milk,  four  cups  of  flour,  a  piece  of  butter 
the  size  of  an  egg,  one  teaspoonful  of  salt.  Sift  the  flour,  mix 
through  it  three  teaspoonfuls  of  Equity  baking-powder.  Pour 
the  milk  on  the  flour,  beating  hard  until  you  have  a  soft  batter; 
add  the  butter,  melted.  Pour  into  greased  gem-pans  Bake  in 
quick  oven. 

SALLY  LUNN.     (No.  1.) 

One  cup  of  sweet  milk,  one-half  cup  of  yeast,  one-half  cup 
of  butter,  one-half  cup  of  sugar,  two  eggs,  three  cups  of  flour. 
Butter  a  square  cake-pan  and  let  it  rise  over  night.  Bake  for 
breakfast. 

SALLY  LUNN.     (No.  2.) 

One  quart  of  flour,  four  eggs,  one-half  cup  of  melted  butter, 
one  cup  of  warm  milk,  one  cup  of  warm  water,  one-half  cup  of 
yeast,  one  teaspoonful  of  salt.  Beat  the  eggs  to  a  stiff  froth, 
add  the  milk,  water,  butter,  and  salt;  stir  the  flour  to  a  smooth 


BKEAKFAST  AND  TEA  CAKES.  119 

batter,  and  beat  the  yeast  in  well.  Mix  it  up  in  the  morning  if 
wanted  for  tea.  When  light,  stir  down,  and  pour  into  a  well 
buttered  mould,  and  let  Sally  rise  again.  Bake  steadily  from 
three-quarters  to  one  hour.  Eat  hot. 

SALLY  LUNN — Without  Yeast. 

One  quart  of  flour,  one-half  pint  of  milk,  two  eggs,  a  piece  of 
butter  the  size  of  an  egg,  three  tablespoonfuls  of  sugar,  two  tea- 
spoonfuls  of  Equity  baking-powder.  Bake  twenty  minutes. 

BREAKFAST  PUFFS. 

Two  cups  of  sweet  milk,  two  cups  of  flour,  two  eggs,  and  an 
even  teaspoonful  of  salt.  Beat  the  eggs  separately  and  well,  add 
the  whites  last,  and  beat  all  well  together.  Bake  in  gem-pans  or 
cups;  heat  them  on  the  range  very  hot,  so  that  when  you  half 
fill  the  cups  with  the  batter  they  will  brown.  Bake  in  a  very 
hot  oven;  if  the  gem-pans  have  been  properly  heated,  and  the  oven 
hot  as  it  should  be,  they  will  bake  in  five  minutes.  When  baked 
serve  immediately.  For  Graham  gems  use  half  Graham  flour. 

GERMAN  PUFFS. 

One  pint  of  sweet  milk,  five  tablespoonfuls  of  flour,  one  table- 
spoonful  of  melted  butter,  six  eggs,  leaving  out  the  whites  of 
three.  Bake  in  buttered  cups  half  filled,  twenty  minutes  in  a  hot 
oven.  For  Sauce:  Beat  the  whites  of  four  eggs  to  a  stiff  froth, 
add  one  coffeecup  of  pulverized  sugar,  and  the  juice  of  two 
oranges;  turn  the  puffs  from  the  cups  on  a  platter  and  cover  with 
the  sauce  just  before  sending  to  the  table. 

MOLLY  PUFFS. 

One  cup  of  Indian  meal  scalded;  when  it  cools  add  two  cups 
of  rye  flour,  two  eggs,  one  tablespoonful  of  brown  sugar,  and  a 
teaspoonful  of  Equity  baking-powder.  Fry  them,  dropped  from 
a  spoon,  in  boiling  lard. 

GRAHAM  GEMS.     (No.  1.) 

One  pint  of  Graham  flour,  one-half  teaspoonful  of  soda  and  one 
of  salt,  rubbed  well  into  the  flour,  add  two  teacups  of  sour  milk, 


120  BREAKFAST  AND  TEA  CAKES. 

beat  well,  and  heat  the  gem-pans  very  hot,  so  they  will  brown 
the  minute  you  put  them  in.  Bake  in  a  very  hot  oven  five  minutes. 
Corn  Gems  are  made  in  the  same  way. 

GKAHAM  GEMS.     (Xo.  2.) 

Two  cups  of  sweet  milk  or  water,  one  cup  of  wheat  flour,  three 
cups  of  Graham  flour,  three  tablespoonfuls  of  sugar,  lump  of  but- 
ter the  size  of  an  egg,  three  teaspoonfuls  of  Equity  baking-pow- 
der, one  egg.  Beat  the  butter,  egg  and  sugar  together,  until 
light;  add  the  milk,  next  the  flour,  with  the  baking-powder; 
have  your  gem-pans  very  hot,  and  bake  in  a  hot  oven. 

GRAHAM  MUFFINS. 

i 

One  and  a  half  pints  of  Graham  flour,  one-half  pint  of  wheat 
flour,  pint  cup  three-fourths  full  of  sour  milk;  add  sour  cream, 
until  full,  soda  to  sweeten,  a  little  molasses  and  salt  Bake  in 
hot  gem-pans. 

JOHNNY  CAKE.     (No.  1.) 

One  teacupful  of  sweet  milk,  one  teacupful  buttermilk,  one 
teaspoonful  salt,  one  teaspoonful  soda,  one  tablespoonful  melted 
butter,  enough  meal  to  enable  you  to  roll  it  into  a  sheet,  half  an 
inch  thick.  Spread  upon  a  buttered  tin,  or  in  a  shallow  pan, 
and  bake  forty  minutes.  As  soon  as  it  begins  to  brown,  baste  it 
with  a  rag  tied  to  a  stick  and  dipped  in  melted  butter.  Repeat 
this  five  or  six  times  until  it  is  brown  and  crisp. 

JOHNNY  CAKE.     (No.  2.) 

One-half  cup  of  white  sugar,  piece  of  butter  the  size  of  an  egg, 
two  eggs,  three  teaspoonfuls  Equity  baking-powder,  one  cup  of 
white  flour,  one  pint  of  sweet  milk,  two  cups  of  cornmeal.  Beat 
the  butter,  sugar  and  eggs  well  together,  add  the  flour  with  the 
baking-powder,  next  the  milk  and  corn  meal;  bake  in  shallow 
pans,  in  a  hot  oven;  when  done,  cut  into  square  pieces  and 
serve  hot. 

AN  EXCELLENT  CORN  BREAD. 

One  pint  of  white  cornmeal,  one  teaspoonful  of  dried  saleratus, 


BREAKFAST   AND    TEA   CAKES.  121 

one-teaspoonful  of  salt,  two  eggs,  beaten  light,  one  pint  of  sour 
milk,  one  tablespoonful  of  butter.  Stir  the  saleratus  and  salt 
into  the  meal,  add  the  eggs,  then  the  milk  and  butter;  beat  about 
five  minutes,  and  put  in  about  half  an  inch  thick  in  the  pans, 
and  bake. 

CRUMPETS. 

Four  cups  of  warm  milk,  two-thirds  of  a  cup  of  yeast,  three 
tablespoonfuls  of  melted  butter,  one  teaspoonful  of  salt,  one  tea- 
spoonful  of  soda,  dissolved  in  hot  water,  four  cups  of  flour.  Set 
these  ingredients,  except  the  butter  and  soda,  as  a  sponge,  over 
night.  In  the  morning,  add  the  melted  butter,  with  half  cup  of 
flour,  to  prevent  the  butter  from  thinning  the  batter;  stir  in  the 
soda,  half  fill  the  muffin-rings  with  this  mixture,  and  let  them 
stand  twenty  minutes,  or  until  light,  before  baking.  If  you  like 
them  sweet,  you  can  add  a  teacupful  of  white  sugar. 

CORXMEAL  CRUMPETS. 

One  quart  of  Indian  meal,  one  quart  of  boiled  milk,  one-half 
teacup  of  yeast,  two  tablespoonfuls  of  white  sugar,  two  heaping 
tablespoonfuls  of  lard,  or  butter,  or  half  and  half,  one  saltspoon- 
ful  salt.  Scald  the  meal  with  the  boiling  milk,  and  let  it  stand 
until  hike-warm.  Then  stir  in  the  sugar,  yeast,  and  salt,  and 
let  it  rise  five  hours.  Add  the  melted  shortening,  beat  well,  put 
in  greased  muffin-rings,  set  these  near  the  fire  for  fifteen  minutes 
and  bake.  Half  an  hour  in  a  quick  oven  ought  to  cook  them. 

WHEAT  MUFFINS. 

One  and  one-half  cups  of  sweet  milk,  two  eggs,  one  table- 
spoonful  of  butter,  two  heaping  teaspoonfuls  of  Equity  baking- 
powder,  flour  enough  to  make  a  smooth  batter.  Bake  in  muffin- 
rings  in  a  hot  oven.  Add  teaspoonful  of  salt. 

CORN  MUFFINS. 

One-half  cup  of  butter,  one  cup  of  white  sugar,  one  cup  of 
sweet  milk,  one  cup  of  flour,  two  cups  of  cornmeal,  three  eggs, 
three  teaspoonfuls  of  Equity  baking-powder.  Stir  the  butter 
and  suo-ar  to  a  cream,  add  the  beaten  eggs,  then  the  flour  with 


122  BREAKFAST  AND  TEA  CAKES. 

the  baking-powder;  beat  ten  minutes;  add  the  milk  and  corn- 
meal;  bake  in  muffin-rings  or  jam-pans,  in  a  very  hot  oven.  This 
recipe  makes  a  very  nice  Johnny  cake. 

i » 

HOMINY  MUFFINS. 

Two  and  one-half  cupfuls  of  fine  hominy,  four  cupfuls  of  sour 
milk,  four  eggs,  one-half  cup  of  butter  and  lard  mixed,  three 
tablespoonf uls  of  white  sugar,  one  and  one-half  coffeecupfuls  of 
flour,  one  teaspoonful  of  soda.  Beat  the  hominy  smooth,  stir  in 
the  milk,  then  the  butter,  sugar  and  salt,  next  the  eggs,  well 
beaten;  add  the  soda,  dissolved  in  a  little  hot  water,  and  stir  in 
the  flour.  Bake  in  muffin-rings,  in  a  hot  oven.  They  are  deli- 
cious if  rightly  made. 

RICE  MUFFINS. 

One  cup  of  cold,  boiled  rice,  one  pint  of  flour,  two  well  beaten 
eggs,  one  quart  of  milk,  one  table«poonful  of  lard  or  butter,  one 
teaspoonful  of  salt,  and  two  of  Equity  baking-powder.  Beat 
hard,  put  in  muffin-rings,  and  bake  quickly. 

CORNMEAL  CAKES. 

To  one  quart  of  mush,  add,  when  hot,  one-half  cup  unmelted 
lard,  salt  it  well  when  luke-warm,  add  one-half  cup  of  yeast;  make 
this  at  noon,  and  at  night  add  a  small  teaspoonful  of  soda,  and 
knead  in  wheat  flour  as  for  biscuits.  In  the  morning,  mould  in- 
to biscuits,  and  let  them  rise  in  the  pan  before  baking.  Bake  in 
a  quick  oven. 

CREAM  MUFFINS. 

One  cup  of  sweet  cream,  and  the  same  of  sweet  milk,  one  pint 
of  flour,  three  eggs,  one  tablespoonf ul  of  melted  butter,  one  tea- 
spoonful  of  Equity  baking-powder  and  the  same  of  salt,  one 
tablespoonful  of  white  sugar.  Beat  the  eggs  very  light,  the  yolks 
and  whites  separately;  add  the  milk  to  the  yolks,  put  in  the  salt, 
shortening,  and  flour,  and  lastly  the  whites  of  the  eggs,  stirring 
lightly.  Bake  immediately,  in  well  greased  rings,  half  filled  with 
the  batter.  Your  oven  should  be  hot,  and  the  muffins  sent  to  the 
table  as.  soon  as  they  are  taken  up.  You  can  use  buttermilk  in- 


BREAKFAST   AND    TEA   CAKES.  123 

stead  of  cream  by  adding  one-half  teaspoonful  of  soda  to  the 
buttermilk,  and  one  teaspoonful  of  Equity  baking-powder  to  the 
flour. 

GRAHAM  MUFFINS. 

Three  cups  of  Graham  flour,  one  cup  of  white  flour,  one  quart 
of  sweet  milk,  three-fourths  of  a  cup  of  yeast,  one  tablespoonful 
of  lard  or  butter,  one  teaspoonful  of  salt,  two  tablespoonfuls  of 
sugar.  Set  to  rise  over  night;  in  the  morning,  put  in  muffin- 
rings  and  let  them  get  light  before  baking,  bake  twenty  min- 
utes in  a  quick  oven. 

GRAHAM  CAKES. 

One-half  cup  of  sugar,  one-half  cup  of  butter,  beaten  together, 
then  the  yolks  of  two  eggs,  well  beaten,  two-thirds  of  a  cup  of 
sweet  milk,  one  cup  of  Graham  flour,  then  the  beaten  whites  of 
eggs,  add  one  more  cup  of  Graham  flour,  with  one  teaspoonful 
of  Equity  baking-powder.  Bake  in  muffin-rings  or  jam-pans  in  a 
hot  oven. 

SPANISH  BUNS — Nice  with  coffee. 

Two  and  one-half  cups  of  brown  sugar  (dark  brown  preferred), 
three-fourths  of  a  cup  of  sour  milk,  three-fourths  of  butter,  two 
eggs,  the  yolks  of  six  more,  one  teaspoonful  of  cloves,  one-half  of 
a  teaspoonful  extract  of  lemon  or  vanilla,  one  teaspoonful  of  soda, 
one  tablespoonful  of  cinnamon,  one-half  tablespoonful  of  nutmeg, 
four  cups  of  flour.  Stir  the  butter  and  sugar  to  a  cream,  add  the 
beaten  eggs,  spices  and  the  milk  with  the  soda,  dissolved  in  a  little 
warm  water,  next  the  flour;  stir  well  and  bake  in  patty-pans  or 
drop  them  on  buttered  pans  and  bake  in  a  hot  oven.  When  done, 
if  you  like,  frost  with  boiled  frosting. 

WAFFLES  AND  GRIDDLE  CAKES. 

If  you  have  not  used  your  griddle  or  waffle-iron  for  some  time, 
wash  it  with  soap  and  water,  wipe  it  dry,  and  rub  hard  with  salt. 
Heat  it,  and  grease  it  with  fat,  salt  pork  tied  to  a  fork.  Do  not 
put  on  more  grease  than  is  necessary  to  prevent  the  cakes  from 
sticking.  In  putting  cakes  on  to  griddle,  be  careful  to  form  them 
a  regular  round  shape,  and  put  on  only  one  at  each  dip,  and  so 


124  BREAKFAST  AND  TEA  CAKES. 

as  not  to  spill  between  the  cakes.      Always  lay  hot  cakes  and 
waffles  on  a  hot  platter  as  soon  as  baked. 

WAFFLES. 

One  quart  of  sour  or  buttermilk,  two  eggs,  one  quart  of  flour, 
one  tablespoonful  of  molasses  or  brown  sugar,  three  tablespoon- 
fuls  of  melted  shortening,  teaspoonful  of  salt.  I  make  waffles 
that  are  called  delicious,  with  sour  or  buttermilk,  and  like  every 
thing  el.se,  there  is  a  little  secret  about  making  them.  The  flour 
is  stirred  into  the  milk  over  night  and  beaten  ten  minutes.  In 
the  morning,  put  in  the  molasses  or  brown  sugar;  the  shortening, 
if  made  of  sour  milk;  if  made  of  buttermilk  they  will  be  short 
enough.  Add  the  well  beaten  eggs,  and  a  teaspoonful  of  soda, 
dissolved  in  a  little  warm  water.  Have  the  irons  very  hot  on 
both  sides,  grease  them  thoroughly,  and  put  in  a  thin  layer,  else 
they  will  swell  and  run  out.  When  I  think  one  side  browned,  I 
turn  over  the  irons,  and  in  a  minute  after  peep  in  to  see  if  both 
sides  are  done.  Serve  hot  with  maple  syrup. 

WAFFLES. 

One  pint  of  flour,  one  pint  of  sweet  milk,  two  eggs,  two  tea- 
spoonfuls  of  Equity  baking-powder,  one  teaspoonful  of  salt,  three 
tablespoonfuls  of  melted  butter;  put  in  the  whites  of  the  eggs 
just  before  baking.  Bake  in  waffle-irons. 

RISEN  WAFFLES. 

One  quart  of  warm,  sweet  milk,  in  which  has  been  melted  two 
tablespoonfuls  of  butter.  Beat  into  this  one  saltspoonful  of  salt, 
one  teaspoonful  of  sugar,  one-half  teacup  of  home-made  yeast. 
Mix  them  at  noon  to  rise  for  tea,  at  night  to  rise  for  breakfast. 

RlCE    AND    CORNMEAL    WAFFLES. 

One  cupful  of  cold,  boiled  rice,  one-half  cup  of  white  flour  and 
the  same  of  cornmeal,  two  eggs,  well  beaten,  and  milk  to  make  a 
soft  batter;  one  tablespoonful  of  melted  butter,  one  teaspoonful 
of  salt,  two  teaspoonfuls  of  Equity  baking-powder.  Beat  the 


BREAKFAST  AND  TEA  CAKES.  125 

mixture  smooth  before  baking.     Be  especially  careful  in  greasing 
your  irons  for  these  waffles,  as  for  all  which  contain  rice. 

RICE  WAFFLES. 

One  quart  of  sweet  milk,  one  cup  of  boiled  rice,  three  eggs, 
three  cups  of  rice  flour,  one  teaspoonful  of  salt  and  one  of  Equity 
baking-powder.  Have  the  rice  freshly  cooked,  add  the  well  beat- 
en yolks,  next  the  milk  with  part  of  flour,  then  the  beaten  whites 
with  the  rest  of  flour.  Stir  quickly,  and  bake  at  once  in  waffle- 
irons. 

RICE  "WAFFLES. — Very  Fine. 

Eight  eggs  (whites  and  yolks  beaten  separately),  one  quart  of 
sweet  milk,  one  teacupful  of  rice,  boiled  and  mashed,  teaspoou- 
ful  of  salt,  three  cups  of  flour.  Bake  in  hot  waffle-irons. 

GEE  AM  GRIDDLE  CAKES. 

One-half  cup  of  sour  cream,  two  cups  of  sweet  milk,  two  eggs, 
three  teaspoonfuls  of  Equity  baking-powder,  one-half  teaspoonful 
soda.  Add  the  soda  to  the  cream,  next  the  milk,  the  yolks  of  the 
eggs,  beaten  light,  and  flour,  with  the  baking-powder,  enough  to 
make  a  thin  batter;  beat  ten  minutes,  then  add  the  whites  of  the 
eggs,  beaten  to  a  stiff  froth;  bake  at  once,  on  a  hot  griddle,  and 
serve  with  thick  cream. 

SOUR  MILK  OR  BUTTERMILK  CAKES. 

One  quart  of  sour  or  buttermilk,  one  teaspoonful  of  salt,  two 
eggs,  beaten  separately,  one  teaspoonful  of  soda,  dissolved  in  a 
little  hot  water,  flour  enough  to  make  a  thin  batter.  Beat  the 
batter  hard,  ten  minutes,  add  the  whites  of  the  eggs,  beaten  to  a 
stiff  froth,  and  bake  immediately. 

FLANNEL  CAKES. 

One  quart  of  sweet  milk,  four  tablespoonfuls  of  yeast,  one 
tablespoonful  of  melted  lard,  two  eggs,  one  teaspoonful  of  salt. 
Add  all  the  ingredients  to  the  milk,  excepting  the  eggs  and  lard, 
make  a  good  batter,  and  set  over  night.  In  the  morning,  add 
the  lard  and  eggs,  well  beaten,  and  bake  at  once  on  a  hot  griddle. 


126  BREAKFAST  AND  TEA  CAKES. 

DELICIOUS  HOT  CAKES. 


One  quart  flour,  small  half  cup  yeast,  a  little  salt;  mix  to  a  thin 
batter  with  warm  milk;  in  the  morning,  add  one  teaspoonful  of 
yeast  powder,  stir  briskly  for  a  moment.  When  fried  they  are 
as  light  as  a  feather. 

VELVET  CAKES. 

One  pint  of  thick  cream,  one  pint  of  new  milk,  three  eggs, 
whites  and  yolks  beaten  separately,  very  stiff,  one  teaspoonful  of 
salt,  one  quart  of  rice  flour,  or  enough  to  make  a  good  batter. 
Mix  the  beaten  yolks  with  the  milk,  add  the  salt,  rice  flour  and 
the  whites  of  the  eggs;  stir  very  lightly,  and  bake  immediately. 

HOMINY  CAKES. 

Two  cups  of  fine  hominy,  boiled  and  cold,  one  cup  of  white 
flour,  one  quart  of  sour  milk,  three  eggs,  one  teaspoonful  of  salt, 
one  teaspoonful  soda,  dissolved  in  hot  water.  Beat  the  hominy 
well,  add  the  milk,  salt  and  soda,  then  the  flour,  lastly,  the  eggs; 
bake  at  once. 

OATMEAL  GRIDDLE  CAKES. 

One  cupful  of  boiled  oatmeal,  one  cupful  of  flour,  one  teaspoon- 
ful of  sugar,  half  teaspoonful  of  salt,  one  teaspoonful  Equity 
baking-powder.  Sift  the  baking-powder  into  the  flour,  add  water 
to  make  a  batter  the  consistency  of  buckwheat  cakes.  Beat  well, 
and  bake  immediately. 

CORNMEAL  GRIDDLE  CAKES.     (No.  1.) 

Soak  three-fourths  of  a  pint  of  meal  over  night  in  two  cupfuls 
of  sour  milk,  and  one  of  sour  cream.  In  the  morning,  add  one 
pint  of  flour,  a  little  salt  and  two  eggs;  soda  to  sweeten  the 
mixture.  Bake  immediately. 

CORNMEAL  GRIDDLE  CAKES.     (No.  2.) 

Two  cupfuls  of  flour,  one  cupful  of  cornmeal,  three  eggs,  one 
teaspoonful  of  soda,  one  quart  of  sour  milk.  Beat  the  yolks  very- 
light,  add  the  milk  with  the  soda,  stir  in  the  flour  and  cornmeal; 
lastly,  the  whites  of  the  eggs,  beaten  to  a  stiff  froth.  Bake  im- 


BREAKFAST   AND    TEA   CAKES.  127 

mediately,  on  a  griddle.     Graham  griddle  cakes  may  be  made  iii 
the  same  way. 

EICE  GRIDDLE  CAKES. 

One  pint  of  sweet  milk,  one  cup  of  flour,  one  cup  of  boiled 
rice,  three  eggs,  two  teaspoonfuls  of  Equity  baking-powder,  one 
teaspoonful  of  salt.  Have  the  rice  freshly  cooked  and  add  it  to 
the  milk;  stir  in  the  flour  with  the  baking-powder;  put  in  the 
whites  of  the  eggs  just  before  baking  the  cakes.  They  are  very 
fine. 

GRAHAM  CAKES. 

Two  cupfuls  of  brown  flour,  one  cupful  white  flour,  three  cup- 
fuls  sour  or  buttermilk,  one  full  teaspoonful  of  soda,  one  tea- 
spoonful  of  salt,  one  heaping  tablespoonful  of  lard,  three  eggs, 
beaten  very  light.  If  you  use  sweet  milk,  add  two  teaspoonfuls 
of  Equity  baking-powder.  Bake  as  soon  as  they  are  mixed. 

BUCKWHEAT  CAKES. 

One  quart  of  warm  water,  one-half  cup  of  yeast,  one  table, 
spoonful  of  molasses,  one  teaspoonful  of  salt.  Mix  in  enough 
buckwheat  to  make  a  pretty  stiff  batter,  let  it  rise  over  night.  In 
the  morning  add  the  soda,  thin  it  with  sweet  milk  to  the  right 
consistency,  and  fry  on  a  hot  griddle.  If  you  have  them  every 
morning,  .save  a  little  batter  to  raise  them  with,  instead  of  using 
fresh  yeast  every  time.  Do  not  make  your  cakes  too  small. 
Buckwheat  cakes  should  be  of  generous  size. 

BREAD  PANCAKES. 

One  quart  of  sour  milk,  two  cupfuls  of  stale  bread  crumbs,  one 
cupful  of  flour,  two  eggs,  one  tablespoonful  of  melted  butter,  one 
teaspoonful  of  soda,  one  teaspoonful  of  salt.  Soak  the  bread  in 
the  milk;  when  soft,  run  it  through  a  colander,  add  the  soda, 
with  the  rest  of  the  ingredients;  beat  well,  and  fry  slow  on  a 
griddle. 

FRITTERS. 

One  pint  of  sweet  milk,  four  eggs,  one  quart  of  flour,  three  tea- 
spoonfuls  Equity  baking-powder,  sifted  together.  Serve  hot 
with  maple  syrup. 


128  BREAKFAST  AND  TEA  CAKES. 

APPLE  FRITTERS. 

Beat  six  eggs  till  quite  light,  then  stir  in  one  teaspoonful  salt, 
one  tablespoonful  of  fine,  white  sugar,  and  the  grated  rind  and 
juice  of  half  a  lemon,  one  pint  of  milk,  two  cupfuls  of  chopped 
apple,  two  and  one-half  cupfuls  of  flour.  Stir  all  well  together, 
mix  well  into  a  batter,  and  fry. 

SCARBOROUGH  Purrs. 

Take  one  pint  of  new  milk,  and  boil  it.  Take  out  one  cupful, 
and  stir  into  it  flour  enough  to  make  a  thick  batter.  Pour  this 
into  the  boiling  milk.  Stir  and  boil  until  the  whole  is  thick 
enough  to  hold  a  silver  spoon  standing  upright.  Then  take  it 
from  the  fire,  and  stir  in  six  eggs,  one  by  one.  Add  a  tea- 
spoonful  of  salt,  and  less  than  a  tablespoonful  of  butter.  Drop 
them  by  the  spoonful  into  boiling  lard,  and  fry  like  doughnuts. 
Grate  on  the  outside,  sugar  and  spice. 

GOLDEN  SLICES. 

Beat  four  eggs,  add  half  a  teacupful  of  rich,  sweet  milk,  half 
teaspoonful  of  salt;  cut  some  bread  into  slices  (dry  bread  will 
do),  dip  it  into  the  mixture,  and  fry  in  butter  or  lard.  When 
brown  on  one  side,  turn  it  over. 


Raised  pies  should  have  a  quick  oven,  well  closed  up,  or  they 
will  fall  in  at  the  sides.  No  pie  should  have  water  put  in  it  till 
the  minute  it  goes  into  the  oven,  as  it  makes  .the  crust  bad,  and 
is  almost  certain  to  make  the  pie  run.  Light  paste  requires  a 
moderate  oven,  but  not  too  slow,  as  that  will  tend  to  make  it 
soggy.  A  quick  oven  will  catch  and  burn  it,  and  not  give  it  time 
for  what  is  called  the  second  rising.  Butter  or  lard  for  pastry 
should  be  sweet,  fresh,  and  solid.  "When  freshly  made  butter 
can  not  be  had,  work  well  two  or  three  times  in  cold,  fresh  water. 
A  teacupful  of  lard  to  a  quart  of  flour  is  a  good  rule.  It  makes 
a  good  common  crust.  This  quantity  will  make  two  large  pies. 
If  you  wish  to  save  sugar  in  the  use  of  gooseberries,  rhubarb, 
etc.,  you  can  add  a  little  soda  without  in  the  least  affecting  the 
flavor,  if  you  do  not  use  too  much.  For  an  ordinary  sized  pie, 
or  pudding,  use  as  much  as  would  cover  a  five  cent  piece.  If  you 
WTash  the  upper  crust  with  milk,  just  before  putting  them  into 
the  oven,  they  will  bake  a  beautiful  brown.  To  prevent  the  juice 
of  pies  from  soaking  into  the  under  crust,  beat  an  egg  well,  and 
with  a  bit  of  cloth  dipped  into  it,  rub  over  the  crust  before  fill- 
ing the  pies.  To  keep  pies  from  running  out  at  the  sides,  dampen 
the  under  crust  at  the  edge  before  putting  on  the  upper,  then 
free  the  edge  of  the  under  crust  from  the  tin  and  pinch  both  to- 
gether with  a  knife. 

G-OOD  PLAIN  PIE  CRUST. 

Take  one  heaping  quart  of  sifted  flour,  and  mix  into  it  two  tea- 
spoonfuls  of  cream-tartar.  Add  two  cups  of  good  sweet  lard; 
mix  into  all  of  the  flour  two-thirds  of  the  lard,  mixing  it  quickly 


130  PIES. 

and  lightly  into  the  flour,  one  teaspoonful  of  salt;  dissolve  one 
teaspoonful  of  soda  in  a  small  cupful  of  ice-cold  water,  and  stir 
into  the  flour  with  a  spoon,  using  only  just  enough  water  to  stick 
the  flour  together.  Flour  your  board  and  take  out  just  enough 
of  the  dough  for  the  under  crust  of  one  pie;  roll  out  without 
kneading.  Do  not  touch  it  with  the  hand  more  than  you  can 
avoid;  roll  the  under  crust  thin;  cover  all  your  tins  first;  fill 
them,  take  one-fourth  of  the  remaining  dough,  spread  over  a  lit- 
tle of  the  reserve  shortening, 'hedge  it  over  with  flour,  lap  it  over 
like  a  turn-over,  twice,  roll  again  same  way;  twice  rolling  in  this 
way  is  sufficient.  As  soon  as  your  pies  are  all  covered,  set  them 
at  once  into  the  oven.  This  amount  will  make  four  common 
sized  pies.  If  properly  made,  and  the  crust  is  hard  and  not 
heated  by  handling,  it  is  excellent,  and  much  better  than  if  more 
shortening  is  used. 

FRENCH  PUFF  PA&TE. 

One  quart  of  sifted  flour,  two  teacupfuls  of  butter,  one  egg — 
use  yolk  only, — ice  water.  Chop  half  the  butter  into  the  flour, 
stir  the  beaten  egg  into  half  cup  of  ice  water,  and  work  the  flour 
into  a  stiff  dough,  roll  out  thin,  baste  with  one-third  of  the  re- 
maining butter,  fold  closely,  roll  out  again,  and  so  on  until  the 
butter  is  used  up.  Roll  very  thin,  and  set  the  last  folded  roll  in 
a  very  cold  place  for  ten  or  fifteen  minutes,  before  making  out 
the  crust.  Wash  with  beaten  egg  while  hot.  This  paste  is  very- 
nice  for  oyster  pates,  as  well  as  for  fruit  pies. 

PUFF  PASTE. 

One  heaping  quart  of  sifted  flour,  two  teacupfuls  of  fresh  but- 
ter, half  pint  of  ice  water.  Proceed  as  in  the  above. 

CRUST  FOR  TARTS  AND  PATES. 

One  quart  of  flour,  two  cups  of  butter,  one  egg,  the  yolk  only. 
Wash  the  butter,  dry,  and  melt  in  a  vessel  set  in  another  con- 
taining boiling  water,  stirring  gently  all  the  while  to  prevent . 
boiling;  take  off  the  salty  scum  from  the  top,  and  when  almost 
cold,  beat  it  up,  little  by  little,  with  the  egg,  which  should  be 
previously  whipped  light.  When  these  are  thoroughly  com- 


PIES.  131 

binecl  together,  work  in  the  flour,  roll  out  twice,  sprinkling 
lightly  with  flour  before  you  fold  it  up;  let  it  stand  folded  ten 
minutes,  in  a  cold  place,  and  make  out  for  tarts.  Bake,  before 
you  fill  them,  and  brush  over  with  a  beaten  egg  while  hot. 

POTATO  CRUST. 

One  teacupful  of  cream  to  six  good  sized  potatoes,  boiled  and 
mashed  fine,  add  salt,  and  flour  to  roll;  must  be  handled  as  little 
as  possible. 

APPLE  PIE.     (No.  1.) 

One  quart  of  stewed  apples,  one  pint  of  cream,  sugar  to  taste, 
four  eggs,  nutmeg.  Put  the  apples  through  the  sieve  when  done, 
add  the  cream  and  beaten  eggs,  season  to  taste.  Bake  with  one 
crust.  When  done,  frost  the  top.  Peach  pies  are  even  more  de- 
licious made  in  this  manner. 

APPLE  PIE.     (No.  2.) 

Pare,  core  and  slice  ripe,  tart,  winter  apples;  line  your  dish 
with  a  good  crust,  put  in  a  layer  of  fruit,  and  sprinkle  light  brown 
sugar  over  it,  grate  on  a  little  cinnamon  or  nutmeg,  lay  on  more 
apples  till  the  dish  is  full;  cover  with  a  puff  paste,  and  bake. 
Sift  powdered  sugar  over  the  top  before  sending  to  the  table. 

NICE  APPLE  PIE. 

Make  a  good  crust,  and  line  your  pie-dish  nicely  with  it,  pare 
and  quarter  some  nice,  tart  apples,  lay  them  in  rows  in  the  pie- 
dish,  and  sprinkle  sugar  over  them  to  your  taste, — you  must 
make  them  pretty  sweet — season  with  a  few  bits  of  butter  for 
each  pie,  and  nutmeg  or  cinnamon  to  taste;  bake,  without  upper 
crust,  till  done.  Eat  warm. 

KISS-ME-QUICK  PIE. 

One  cupful  of  sweet  milk,  one  cupful  of  water,  one  tablespoon- 
ful  cornstarch,  one  teacupful  of  sugar,  two  eggs,  piece  of  butter 
the  size  of  hickorynut,  one  cupful  of  chopped  raisins,  one-half 
cup  of  chopped  dates.  Let  the  water  and  milk  come  to  a  boil, 
stir  in  the  cornstarch,  butter  and  sugar,  let  it  cool,  beat  the  yolks 


132  PIES. 

of  the  eggs  very  light,  and  stir  them  in;  line  a  pie-plate  with  a 
good  crust,  turn  in  the  material,  and  bake.  When  done,  beat 
the  whites  of  the  eggs  to  a  stiff  froth,  add  one  tablespoonful  of 
powdered  sugar,  and  spread  over  the  top;  let  it  brown  slightly, 
and  serve  cold. 

RAISIN  PIE. 

Stone  one  pound  of  raisins,  add  one  cupful  of  sugar,  and  one 
cupful  water.  Set  them  on  the  stove  and  let  them  simmer  slow- 
ly till  they  are  plump.  Let  this  cool  before  making  into  pies. 
Make  a  good  pie  paste  and  put  in  the  mixture ;  strew  over  the  top 
a  little  flour,  and  cover  with  a  top  crust.  Bake  in  a  hot  oven. 

LEMON  PIE.     (No.  1.) 

One  cupful  of  sugar,  half  a  cup  of  sweet  cream,  two  small  lem- 
ons, two  eggs;  if  you  have  no  cream  use  milk;  in  that  case,  add 
one  tablespoonful  of  melted  butter.  Beat  the  yolks  of  the  eggs 
very  light,  add  sugar  and  beat  again,  then  the  juice  of  both  the 
lemons  and  the  grated  yellow  rind  of  one.  Line  your  pie-tin  with 
crust,  add  the  cream  to  the  mixture  just  before  putting  in  the 
oven.  Bake  until  the  custard  is  firm;  draw  to  the  front  of  the 
oven,  spread  evenly  over  the  top  a  merringue  of  the  whites  of  the 
two  eggs,  beaten  stiff  with  two  tablespoonfuls  of  pulverized  su- 
gar; return  to  the  oven  until  it  sets.  To  be  eaten  cold.  Use  no 
cornstarch,  and  no  more  milk  than  directed. 

LEMON  PIE.     (No.  2.) 

Three  eggs,  one  cupful  of  sugar,  two  teaspoonfuls  of  flour,  the 
same  of  cornstarch,  one  large  lemon  or  two  small  ones.  Beat  the 
yolks  with  the  rest  of  the  ingredients,  as  for  cake,  till  very  light, 
then  add  milk  enough  to  fill  the  pie.  Boil  like  custard.  Bake 
the  crust  and  pour  in  the  mixture.  Beat  the  whites  of  the  eggs 
to  a  stiff  froth,  add  a  little  sugar,  and  spread  this  over  the  pie. 

LEMON  PIE.     (No.  3.) 

In  the  first  place,  I  make  a  good  paste  and  line  a  pie-plate  with 
it;  then,  before  it  is  put  in  the  oven,  cover  the  crust  with  a  plate, 
bottom  side  up,  to  prevent  it  from  puffing  up.  When  the  crust 


PIES.  133 

is  done,  remove  the  plate,  and  put  in  the  following  mixture: 
Two  large  lemons  or  three  small  ones,  one  coffeecupful  of  sugar, 
one-half  cup  of  cornstarch,  two  eggs,  one  pint  of  boiling  water, 
piece  of  butter  the  size  of  a  hickorynut.  Dissolve  the  cornstarch 
in  a  little  cold  water,  and  stir  it  into  the  boiling  water;  add  the 
butter  and  sugar  and  boil  three  ininutes,  stirring  all  the  time; 
set  it  off  the  stove  and  let  it  get  cold;  then  add  the  rind  and  juice 
of  the  lemons,  and  the  yolks  of  the  eggs,  well  beaten;  beat  the 
mixture  well  and  fill  the  shells  with  it;  beat  the  whites  of  the 
eggs  to  a  stiff  froth,  add  half  a  cup  of  powdered  sugar,  frost  the 
pie,  and  place  it  in  the  oven  to  set  the  icing.  Eat  cold.  Lemon 
pie  made  in  this  way  is  delicious. 

ORANGE  PIE. 

Grate  the  yellow  rind  of  one  fresh  orange,  take  the  juice  and 
pulp  of  two  large  oranges,  add  to  them  one  cupful  of  sugar  and 
the  beaten  yolks  of  three  eggs;  mix  one  cupful  of  milk  with  the 
whites  of  the  eggs,  beaten  to  a  stiff  froth;  bake  in  puff  paste. 

CHESS  PIE. 

Five  eggs,  three-fourths  cup  of  butter,  one  cupful  of  sugar, 
and  flavoring.  Beat  the  yolks  and  sugar  together,  until  they  are 
a  perfect  froth.  Beat  the  butter  until  it  is  a  creamy  froth  also. 
Now  quickly  add  them  together,  flavoring  with  a  little  extract  of 
vanilla.  Bake  in  a  crust.  As  soon  as  done,  have  ready  the  whites 
of  the  eggs,  beaten  to  a  stiff  froth,  sweetened  with  a  little  sugar, 
and  flavored  with  a  few  drops  of  the  extract.  Spread  this  over 
the  tops  of  the  pies,  which  return  to  the  oven  to  receive  a  delicate 
color.  The  secret  of  the  pies,  not  becoming  heavy,  is  in  cutting 
them,  and  distributing  them  on  the  plates  as  soon  as  they  are 
cooked,  and  still  hot;  that  if  they  are  allowed  to  cool  without 
cutting  them,  they  will  fall.  This  is  rather  strange,  but  never- 
theless it  seems  to  be  true. 

CUSTAJID  PIE. 

One  quart  of  rich  sweet  milk,  four  eggs,  five  tablespoonfuls  of 
•white  sugar,  a  pinch  of  salt,  flavor  to  your  taste.  Beat  the  yolks 
and  sugar  very  light,  add  the  milk  and  the  whites  of  eggs,  beaten 


134  PIES. 


to  a  stiff  froth;  mix  well,  and  pour  into  shells.  When  done, 
grate  nutmeg  on  top.  You  can  change  this  pie  by  adding  rolled 
walnuts,  hickorynuts,  or  almonds  to  the  custard  before  baking. 
This  quantity  makes  two  good  sized  pies. 


PKACH  BUSTARD  PIE. 

Cover  a  pie-dish  with  bottom  crust,  pare  and  halve  some  ripe, 
fresh  peaches;  cover  the  bottom  of  the  dish  with  them,  filling 
each  half  with  sugar;  make  a  custard  of  one  pint  of  inilk,  three 
eggs,  three  tablespoonfuls  of  sugar.  Pour  this  custard  over  the 
pie  and  bake  in  a  moderate  oven. 

CREAM  PIE.     (Xo.  1.) 

One  pint  of  milk,  one-half  cap  of  sugar,  one  tablespoonful  of 
cornstarch,  one  teaspoonful  of  essence  of  lemon,  yolks  of  three 
eggs,  one-half  teacup  of  sweet  cream.  Boil  the  milk,  mix  the 
other  ingredients  well  together,  and  add  to  the  boiling  milk; 
bake  the  crust  first,  then  pour  in  the  custard;  spread  over  the  top 
the  whites  of  the  eggs,  beaten  to  a  stiff  froth,  with  one-half  tea- 
cupful  of  powdered  sugar;  flavor  with  lemon,  and  brown  slightly 
in  the  oven. 


so  2.) 


CREAM  PIE.     (X 

One  pint  of  sweet  cream,  one  tablespoonful  of  flour,  sugar  to 
taste;  flavor  with  nutmeg;  whites  of  two  eggs,  beaten  to  a  stiff 
froth.  Line  a  good  sized  pie-dish  with  paste,  fill  with  the  cream 
and  bake  in  a  slow  oven. 

COCOANUT  PIE. 

One  and  one-half  teacups  of  grated  cocoauut  two  teacupfuls 
powdered  sugar,  one-half  teacup  butter,  one  teaspoonful  of  nut- 
meg, one  tablespoonful  of  rose  water,  one  cup  of  milk,  one  lemon, 
juice  and  rind.  Cream  the  butter  and  sugar,  and  when  well 
mixed,  beat  very  light  with  the  milk  and  rose  water,  add  the 
cocoanut,  lastly,  the  whites  of  the  eggs,  beaten  to  a  stiff  froth. 
Bake  in  open  shells.  Sift  powdered  sugar  over  them,  and  serve 
cold. 


PIES.  135 

PEACH  PIE. 

Stew  nice,  ripe  peaches,  when  you  have  pared  and  stoned  them, 
mash  them  smooth,  and  season  to  taste;  fill  the  crust  and  bake 
till  done.  Spread  over  the  pie  a  frosting  made  by  whipping  the 
whites  of  four  eggs  to  a  stiff  froth;  ^sweeten  with  a  little  powdered 
sugar,  beat  very  stiff,  flavor  with  vanilla,  and  set  in  the  oven  un- 
til the  frosting  is  "set."  Serve  cold.  Apple  pie  is  very  nice 
made  in  this  way.  It  should  be  made  of  nice,  tart  apples. 

WHIPPED  CREAM  PIE. 

Sweeten  with  white  sugar,  one  teacupful  of  very  thick,  sweet 
cream,  made  as  cold  as  possible  without  freezing,  and  flavor  with 
lemon  or  vanilla  to  taste;  beat  until  as  light  as  eggs  for  frosting, 
and  keep  cool  until  the  crust  is  ready.  Make  a  nice  puff  paste 
and  line  the  pie-plate;  bake  the  crust  as  for  lemon  pie;  when  cold 
put  in  your  cream,  and  put  bits  of  currant  jelly  over  the  top. 
This  will  make  two  pies. 

COCOAXUT  CUSTARD  PIE. 

One  quart  of  new  milk,  three  eggs,  well  beaten,  two  table- 
spoonfuls  of  sugar,  one  pint  of  grated  cocoanut,  must  be  fresh. 
Bake  like  custard  pie. 

PUMPKIN  PIE.     (No.  1.) 

Select  a  nice,  yellow  pumpkin  (dark  yellow  is  best),  cut  it  up 
into  squares  and  pare  it,  wash  it  well  and  put  it  into  a  kettle 
with  water  enough  to  keep  it  from  burning,  stew  till  tender,  then 
let  it  simmer  till  all  the  water  boils  out  of  it;  watch  it  closely,  or 
it  will  burn.  For  a  good  sized  pumpkin  it  will  take  nearly  one 
whole  day  to  cook  it.  Brown  the  pumpkin  a  little  towards  the 
last.  For  one  pie,  take  two-thirds  of  a  cup  of  pumpkin,  strained, 
one  pint  of  new  milk,  two  eggs,  one  teaspoouful  of  ginger,  one 
teaspoonful  of  cinnamon,  one  teaspoonful  of  nutmeg,  pinch  of 
salt,  one-half  teacup  of  sugar.  Double  this  recipe  for  as  many 
pies  as  you  like.  Half  cream  and  half  milk  make  excellent  pies. 


136  PIES. 

PUMPKIN  PIE.     (No.  2.) 

Stew  the  pumpkin  as  in  No.  1,  mash  and  pass  through  a  sieve, 
adding,  while  warm,  a  good  lump  of  butter;  to  every  quart  of 
pumpkin  add  two  quarts  of  milk,  nine  eggs,  the  yolks  and  whites 
beaten  separately,  sugar  to  taste,  one  teaspoonful  of  salt,  one 
tablespoonful  ground  cinnamon,  one  grated  nutmeg,  one  tea- 
spoonful  of  ginger.  Bake  in  a  hot  oven  until  set,  and  a  nice 
brown. 

SQUASH  PIE. 

Squash  pie  is  made  like  pumpkin  pie,  except  one  egg  is  added 
for  each  pie. 

DRIED  APPLE  PIE. 

"Wash  nice,  tart  dried  apples,  and  simmer  all  day  in  a  small 
quantity  of  water,  on  the  back  of  the  range;  let  them  stand  until 
the  next  morning,  till  you  are  ready  to  make  the  pie;  pass  them 
through  the  sieve,  add  sugar  to  suit  taste.  Line  the  pie-plate 
with  under  crust,  put  in  the  apples,  sprinkle  over  with  cinnamon; 
put  narrow  strips  of  cru«t,  laid  in  a  network,  over  the  top.  Bake 
in  a  hot  oven. 

SWEET  POTATO  PIE. 

Parboil,  skin  and  slice  crosswise,  firm  sweet  potatoes,  sprinkle 
thickly  with  sugar,  scatter  among  them  a  few  whole  cloves,  and 
cover  with  more  slices.  Fill  the  dish  in  this  order,  put  a  table- 
spoonful  of  melted  butter  in  each  pie,  pour  in  a  little  water,  cover 
with  crust  and  bake. 

PIEPLANT  PIE. 

Mix  half  a  teacup  of  white  sugar  and  one  heaping  teaspoonful 
of  flour  together,  sprinkle  over  the  bottom  crust,  then  add  the 
pieplant,  cut  up  fine;  sprinkle  over  this  another  half  teacup  of 
sugar  and  heaping  teaspoonful  flour;  bake  fully  three-quarters  of 
an  hour  in  a  slow  oven.  Or,  stew  the  pieplant,  sweeten,  add 
grated  rind  and  juice  of  a  lemon,  and  the  yolks  of  two  eggs,  and 
bake  and  frost  like  lemon  pie. 

YlNEGAR    PlE. 

One  egg,  one  heaping  tablespoonful  flour,  one  teacupful  sugar; 


PIKS.  137 

beat  all  well  together,  and  add  one  tablespoonful  sharp  vinegar, 
and  one  teacupful  of  cold  water;  flavor  with  nutmeg  and  bake 
with  two  crusts. 

CHERRY  PIE. 

Line  the  dish  with  a  good  crust,  and  fill  with  ripe,  sour  cherries, 
sweeten  to  taste,  sprinkle  a  little,  flour  on  top,  and  season  as  you 
like;  cover  with  a  nice  puff  paste,  and  bake.  Plum,  gooseberry, 
raspberry,  huckleberry,  and  currant  pies  are  made  in  the  same 
manner. 

CHERRY  PIE. 

Half  bake  the  crust,  then  put  in  cherries  and  the  following 
cream:  Beat  the  yolks  of  three  eggs,  and  one  tablespoonful  of 
cornstarch,  one  cup  of  cherry  juice,  and  sugar  to  suit  the  taste. 
Beat  the  whites  to  a  veiy  stiff  froth,  and  stir  in.  Flavor  with 
vanilla,  and  bake  long  enough  to  cook  the  custard. 

MAPLE  SUGAR  PIE. 

One  cup  of  grated  maple  sugar,  add  two  well  beaten  eggs,  a 
little  salt,  and  as  much  cream  as  your  pie  will  hold. 

TOMATO  PIE. 

Slice  green  tomatoes,  and  stew  in  a  thick  syrup  of  sugar  and 
lemon  juice.  Grate  in  the  yellow  rind  of  a  lemon.  When  trans- 
parent, spread  evenly  over  the  bottom  of  a  pie-plate  that  has 
been  lined  with  paste.  Spread  strips  of  pastry  across  the  pie, 
and  bake. 

GOOSEBERRY  TART. 

Put  one  pint  of  sugar,  to  one  of  fruit,  adding  just  enough 
water  to  prevent  from  burning.  Cook  till  it  begins  to  jelly; 
then  spread  over  shells,  already  baked.  Serve  cold. 

GREEN  CURRANT  PIE. 

Line  an  inch  pie-dish  with  good  pie  crust,  sprinkle  over  the 
bottom  two  heaping  tablespoonfuls  sugar,  two  tablespoonfuls  of 
flour  (or  one  of  cornstarch)  mixed;  then  pour  in  one  pint  of  green 
currants,  washed  clean,  and  two  tablespoonfuls  of  currant  jelly; 


138  PIES. 

sprinkle  with  four  heaping  tablespoonfuls  of  sugar,  and  add  two 
tablespoonfuls  cold  water;  cover  and  bake  fifteen  or  twenty  min- 
utes. 

RIPE  CURRANT  PIE. 

Line  a  pie-dish  with  good  pie  crust,  sprinkle  over  the  bottom 
two  heaping  tablespoonfuls  of  sugar;  pour  in  one  pint  of  currants, 
sprinkle  with  five  heaping  tablespoonfuls  of  sugar,  and  one  soda 
cracker,  rolled  fine,  cover  with  upper  crust,  and  bake  slowly  half 
an  hour.  Or,  mash  one  cup  of  ripe  currants,  one  of  sugar,  two 
tablespoonfuls  water,  one  of  flour  beaten  with  the  yolks  of  two 
eggs;  bake,  frost  the  top  with  beaten  whites  of  the  eggs  and  two 
tablespoonfuls  of  powdered  sugar,  and  brown  in  the  oven. 

SWEET  POTATO  PIE. 

Two  coffeecups  of  mealy,  sweet  potatoes,  the  firm  yellow  ones 
are  best,  one-half  teacup  of  butter,  three-fourths  teacup  of  white 
sugar,  one  tablespoonful  of  cinnamon,  one  teaspoonful  of  nutmeg, 
four  eggs,  whites  and  yolks  beaten  separately,  one  lemon,  juice 
and  rind.  Parboil  the  potatoes,  and  grate  them  when  cold;  if 
grated  hot  they  are  heavy  and  sticky;  cream  the  butter  and  sugar, 
add  the  yolks,  spice  and  lemon;  beat  the  potatoes  in  by  degrees, 
and  until  light;  lastly,  stir  in  the  whites  of  the  eggs  with  a  cupful 
of  thick  cream;  bake  in  pie-dishes  lined  with  good  paste,  without 
upper  crust.  Irish  potato  pie  may  be  made  in  the  same  way. 

MINCE  MEAT.     (No.  1.) 

Six  pounds  of  beef  (the  round  is  the  best  piece).  Put  it  on  to 
boil  in  hot  water  enough  to  cover  it;  salt  it  and  take  off  the  scum 
as  it  rises;  let  it  boil  until  tender,  take  from  the  fire,  and  let  it 
stand  over  night  to  get  thoroughly  cold;  pick  bones,  gristle,  or 
stringy  bits  from  the  meat,  chop  very  fine,  mincing  at  the  same 
time  two  pounds  nice  beef  suet;  seed  and  cut  four  pounds  raisins, 
wash  and  dry  five  pounds  of  currants,  slice  thin  one  pound  of 
citron,  chop  some  tart  apples;  take  one-third  meat  and  two-thirds 
of  apples,  mix  all  the  ingredients  in  a  large  pan,  add  two  ounces  of 
cinnamon,  one  of  cloves,  one  of  ginger,  three  nutmegs,  the  juice 
and  grated  rind  of  two  lemons,  one  tablespoonful  of  salt,  one 
teaspoonful  of  pepper,  and  five  pounds  of  sugar,  one  quart  of 


PIES.  139 

boiled  cider,  one  pint  of  currant  or  grape  juice  (canned  when 
grapes  are  turning  from  green  to  purple),  one  pint  of  molasses, 
and  if  you  have  any  syrup  left  from  sweet  pickles,  add  some  of 
that;  two  pounds  of  French  prunes  stoned  and  cooked  before  add- 
ing. Put  all  in  a  porcelain  kettle  and  simmer  all  day  on  the 
back  part  of  the  range.  You  can  double  this  recipe,  and  can  it 
up  in  glass  jars  for  the  next  year,  and  you  will  find  the  mince- 
meat greatly  improved  as  well  as  convenient. 

The  above  is  a  good  formula  to  use,  but,  of  course,  may  be 
varied  to  suit  different  tastes  or  the  material  at  hand.  If  too  rich, 
add  more  chopped  apples.  Good  preserves,  marmalades,  spiced 
pickles,  currant,  or  grape  jelly,  canned  fruit,  dried  cherries,  and 
strong  green  tea,  may  be  used.  The  mince  meat  is  better  to  stand 
several  days,  before  baking  into  pies,  as  the  materials  will  be 
more  thoroughly  incorporated. 

MINCE  MEAT.     (No.  2.) 

One  bowlful  each  of  chopped  meat  and  suet,  six  bowlfuls 
of  apples,  two  pounds  of  raisins,  four  pounds  each  of  currants 
and  sugar,  one  quart  of  boiled  cider,  one  pint  of  molasses,  one 
tablespoonful  of  salt,  one-half  teaspoonful  of  black  pepper,  one 
teaspoonful  of  cloves,  three  tablespoonfuls  of  cinnamon,  two  of 
allspice,  one  of  mace  and  nutmeg,  one-half  pound  of  citron  if 
you  like.  Mix  the  mince  meat  well  and  boil  it  all  day  on  the 
back  of  the  range.  When  you  make  the  pies  add  one  lemon  to 

six  pies. 

EICH  MINCE  MEAT.     (No.  3.) 

Boil  beef  tongue  until  tender  (pickled);  when  cold  chop  it  fine, 
and  add  to  it  two  pounds  of  zante  currants,  twelve  large  apples, 
chopped  fine,  two  pounds  of  suet,  chopped  fine,  two  pounds  of 
raisins,  four  pounds  of  sugar,  the  grated  rind  of  one  and  the  juice 
of  two  oranges,  a  cupful  each  of  strawberry  and  raspberry  jam,  a 
cupful  of  quince  preserves,  two  cupfuls  of  strong,  green  tea, 
three-fourths  pound  of  citron,  shreded  fine,  two  tablespoonfuls 
of  ground  cinnamon,  one  tablespoonful  of  nutmeg.  Moisten  it 
with  the  spiced  vinegar  from  the  sweet  peach  pickle  jar,  add  the 
juice  and  grated  rind  of  four  lemons.  Mix  all  together  well,  and 
simmer  slowly  for  three  hours  on  the  back  of  the  range. 


140  PIES. 

MOCK  MINCE  PIE. 

Six  soda  crackers,  rolled  fine,  two  cupfuls  of  cold  water,  one 
cupful  of  molasses,  same  of  brown  sugar,  one-half  oup  of  vinegar, 
one  cupful  of  boiled  cider,  one  and  one-half  cupfuls  of  melted 
butter,  one  cupful  of  raisins,  seeded  and  chopped,  one  cupful  of 
currants,  two  eggs,  one  tablespoonful  cinnamon  and  allspice 
mixed,  one  teaspoonful  of  nutmeg,  cloves,  salt,  and  black  pepper. 
This  quantity  will  make  four  pies. 

JELLY   PIE. 

One  cupful  of  butter,  two  cupfuls  of  sugar,  two  cupfuls  of  jelly, 
six  eggs.  Cream  the  butter  and  sugar  till  very  light,  add  the  jelly 
and  the  well  beaten  eggs;  bake  in  open  shells;  makes  four  pies. 

MOLASSES  PIE. 

Four  eggs,  one  teacupful  of  brown  sugar,  two  tablespoonfuls 
of  butter,  one-half  cup  of  molasses,  one  cupful  of  cream;  season 
with  nutmeg.  Stir  the  butter  and  sugar  to  a  cream,  add  the  mo- 
lasses and  cream,  lastly,  the  well  beaten  eggs.  Bake  in  open 
shells. 

TRANSPARENT  PIE. 

Beat  the  yolks  of  four  eggs,  add  a  teacupful  of  sugar,  two  table- 
spoonfuls  of  butter,  which  has  been  stirred  to  a  cream;  season 
with  nutmeg.  Bake  in  open  shells.  When  done,  beat  the  whites 
with  three  tablespoonfuls  of  sugar,  spread  over  the  top  and  re- 
turn to  the  oven,  till  a  pale  brown.  Makes  two  pies. 


PUDDINGS   AND  SAUCES. 


In  making  puddings,  always  beat  ths-  eggs  separately,  straining 
the  yolks,  and  adding  the  whites  the  last  thing.  If  boiled  milk 
is  used,  let  it  cool  somewhat  before  adding  the  eggs.  When 
fruit  is  added,  stir  it  in  the  last.  Kaisins  are  better  if  put  in  hot 
water  two  or  three  minutes,  until  they  become  plump.  Puddings 
are  either  baked,  boiled  or  steamed.  Rice,  bread,  custard  and 
fruit  puddings  require  a  moderate  heat;  batter  and  cornstarch, 
a  rather  quick  oven.  Always  bake  as  soon  as  made.  For  boiled 
puddings,  use  either  a  tin  mould,  muslin  bag,  or  a  bowl,  with 
a  cloth  tied  over  it;  grease  the  former  well  on  the  inside  with 
lard  or  butter,  and,  in  boiling,  do  not  let  the  water  reach  quite 
to  the  top.  A  bag  that  is  used  for  boiling  puddings  should  be 
made  of  thick  cloth.  Have  plenty  of  water  in  the  pot,  boiling, 
when  the  pudding  goes  in.  Wring  the  bag  out  of  boiling  water, 
flour  the  inside  well,  pour  in  the  pudding,  and  tie  securely,  leav- 
ing room  to  swell;  place  in  a  kettle,  with  a  saucer  at  the  bottom 
to  prevent  burning.  Have  a  tea-kettle  of  boiling  water  on  hand 
to  add  to  it  as  it  evaporates.  The  pudding  should  be  frequently 
turned,  if  boiled  in  a  bag.  When  the  pudding  is  done,  give 
whatever  it  is  boiled  in,  a  quick  plunge  into  cold  water,  and  turn 
out  at  once;  serve  immediately.  As  a  general  rule,  boiled  pud- 
dings require  double  the  time  for  cooking  that  a  baked  one  does. 
Steaming  is  safer  than  either  boiling  or  baking,  as  the  pudding 
is  sure  to  be  light  and  wholesome.  In  making  sauces,  do  not 
boil  after  the  butter  is  added.  In  place  of  wine  or  brandy,  flavor 
with  the  juice  of  the  grape,  or  any  other  fruit,  prepared  in  its 
season,  for  this  purpose,  by  boiling  and  bottling,  and  sealing 


142  PUDDINGS  AND  SAUCES. 

while  hot.  Pudding-cloths  should  never  be  washed  with  soap, 
but  in  clear,  clean  water,  dried  as  quickly  as  possible,  and  kept 
dry  and  out  of  dust. 

MINUTE  PUDDING. 

Put  over  the  fire,  in  a  porcelain  kettle,  one  quart  of  new  milk, 
and  when  it  comes  to  a  boil,  put  in  a  teaspoonful  of  salt,  and  stir 
in  a  teacup  of  flour  and  two  well  beaten  eggs;  let  it  boil  one 
minute,  then  stir  in  another  teacup  of  sifted  flour,  boil  two  min- 
utes, and  serve  with  sugar  and  cream. 

KICE  PUDDING. 

One  teacupful  each  of  boiled  rice,  raisins,  and  sugar,  one  quart 
of  sweet  milk,  four  eggs,  one-half  teaspoon  of  salt,  and  one  of 
nutmeg.  Beat  the  butter,  sugar  and  eggs  together  till  very  light, 
add  the  milk,  next  the  rice,  raisins  and  seasoning;  bake  one  hour 
in  a  slow  oven. 

BAKED  RICE. 

Pick  and  wash  one  coffeecup  of  rice,  put  in  a  dish  that  will 
hold  two  quarts  and  a  pint,  cover  with  fresh  milk,  add  two- thirds 
of  a  cup  of  white  sugar,  a  teaspoonful  of  salt,  and  one  of  cinna- 
mon; set  this  in  the  oven,  and  stir  once  in  half  an  hour;  after  it 
has  baked  two  hours,  stir  in  milk  enough  to  fill  the  dish,  and  bake 
one  hour  longer.  Serve  with  sugar  and  cream. 

SNOW  BALL  PUDDING. 

Two  teacupfuls  of  rice,  two  quarts  of  milk,  one  pint  of  water. 
Boil  the  rice  in  the  water,  and  when  the  water  is  absorbed,  add 
the  milk;  let  it  boil  till  tender;  stir  to  prevent  burning;  put  in 
a  teaspoonful  of  lemon  essence  just  before  taking  off;  when  done, 
put  it  in  teacups,  and  let  it  remain  until  cold,  then  turn  it 
out  on  a  dish  and  pour  over  it  a  custard  made  of  the  yolks  of 
four  eggs,  boiled  over  hot  water;  let  it  get  cold  before  you  pour 
over  the  balls.  Beat  the  whites  to  a  stiff  froth,  with  a  little  sugar 
and  juice  of  a  lemon,  and  place  on  top  of  each  ball,  with  a  little 
jelly  in  the  center.  It  can  be  moulded  in  a  large  dish  if  wished. 


PUDDINGS   AND    SAUCES.  143 

RICK  PUDDING — One  of  the  best. 

One  cupful  of  boiled  rice  (better  if  just  cooked,  and  still  hot), 
three  cups  of  milk,  three  fourths  of  a  cup  of  sugar,  a  tablespoon- 
ful  of  cornstarch,  two  eggs;  add  flavoring."  Dissolve  the  corn- 
starch  first  with  a  little  milk,  and  then  stir  in  the  remainder  of 
the  milk ;  add  the  yolks  of  the  eggs  and  the  sugar  beaten  together. 
Now  put  this  over  the  fire  (there  is  less  risk  of  burning  in  a  cus- 
tard kettle),  and  when  hot  add  the  hot  rice.  It  will  seem  as  if 
there  were  too  much  milk  for  the  rice;  but  there  is  not.  Stir  it 
carefully  until  it  begins  to  thicken  like  boiled  custard,  then  take 
it  off  the  fire  and  add  the  flavoring,  say  extract  of  lemon.  Put 
it  into  a  pudding-dish  and  place  it  in  the  oven.  Now  beat  the 
whites  of  the  eggs  to  a  stiff  froth,  and  add  a  little  sugar  and  fla- 
voring. Take  the  pudding  from  the  oven  when  colored  a  little, 
and  spread  the  froth  over  the  top  and  return  it  to  the  oven  for  a 
few  minutes  to  give  it  a  delicate  coloring. 

EICE  CUP  PUDDING.  ,- 

Pick  and  wash  two  teacupfuls  of  rice,  boil  in  water  till  tender, 
then  add  "one  pint  of  milk,  let  it  boil,  thicken  with  two  table- 
spoonfuls  of  cornstarch,  fill  your  cups  half  full  with  the  pudding, 
fill  up  two-thirds  full  with  cold,  sweet  milk,  beat  the  whites  of 
four  eggs  to  a  stiff  froth  and  put  a  spoonful  on  each  cup;  set  it 
in  the  oven  and  brown  slightly.  Serve  in  cups,  hot. 

QUEEN  OF  EICE  PUDDING. 

Take  one  teacupful  of  rice,  boiled  soft,  put  it  into  one  pint  of 
milk  (hot  is  best),  then  add  the  yolks  of  six  eggs,  well  beaten, 
and  bake.  Beat  the  whites  of  the  eggs  to  a  stiff  froth,  add  the 
juice  of  one  lemon  and  one  cupful  of  pulverized  sugar.  Prepare 
this  just  before  your  pudding  is  done.  When  baked,  pour  into 
a  dish  and  set  in  the  oven  a  few  minutes  to  dry. 

DELICATE  PUDDING, 

Two  eggs,  one  cupful  of  sweet  milk,  one-half  cup  of  sugar,  one 
cupful  of  flour,  before  it  is  sifted,  one  teaspoonful  of  extract  of 
lemon,  one-fourth  teaspoon  of  salt,  two  even  teaspoonfuls  of 


144  PUDDINGS  AND  SAUCES. 

Equity  baking-powder.  Beat  the  eggs  to  a  stiff  froth,  then  put 
sugar  and  milk  together,  add  the  egg  and  flour,  sifted,  with  the 
baking-powder.  Steam  thirty  minutes  over  a  hot  fire,  being  very 
careful  not  to  jar  it.  Serve  with  whipped  cream  or  lemon  sauce. 

CORNSTAKCH   PUDDING. 

One  quart  of  milk,  except  enough  to  wet  three  tablespoonfuls 
of  cornstarch,  place  in  a  tin  pail,  set  in  kettle  of  boiling  water; 
add  the  yolks  of  four  eggs,  beaten,  half  a  cup  of  sugar,  the  corn- 
starch  and  a  little  salt;  let  it  boil  until  it  thickens;  when  cool, 
flavor  with  one  teaspoonful  of  vanilla;  pour  into  a  pudding-dish, 
beat  the  whites  of  the  eggs,  add  half  a  cup  of  sugar,  flavor  with 
extract  of  lemon,  and  place  it  in  the  oven  to  brown. 

MOUNTAIN  SNOW  PUDDING. 

Three  soda  crackers,  rolled  fine,  one  pint  of  sweet  milk,  yolks 
of  two  eggs,  flavor  to  taste.  Bake  half  an  hour.  Beat  the  whites 
of  the  eggs  to  a  stiff  froth,  add  one  cup  of  sugar,  flavor  with  lem- 
on, pour  over  the  pudding,  and  put  it  in  the  oven  until  a  delicate 
brown. 

DELICIOUS  PUDDING. 

The  yolks  of  three  eggs  and  white  of  one,  to  which  add  two 
tablespoonfuls  each  of  sugar,  butter,  and  flour.  Beat  all  smooth- 
ly together,  add  half  a  pint  of  milk;  butter  two  tins  or  pie-dishes, 
and  bake  in  a  slow  oven  twenty  minutes.  When  you  take  them 
out,  place  one  on  top  of  the  other,  and  serve  with  any  nice  sauce. 

QUEEN  or  PUDDINGS. 

One  pint  of  bread  crumbs,  one  quart  of  milk,  one  cupful  of 
sugar,  yolks  of  four  eggs,  well  beaten,  the  grated  rind  of  one 
lemon,  and  a  piece  of  butter  the  size  of  an  egg;  bake  till  done; 
then  spread  over  the  top  currant  or  other  jelly.  Beat  the  whites 
of  the  eggs  with  one  cup  of  sugar  and  the  juice  of  a  lemon,  spread 
over  and  brown  nicely.  Serve  with  sweetened  cream.  Best  cold. 
You  may,  in  strawberry  season,  substitute  fresh  berries  for  pre- 
serves. 


BADGLEY  &  BEHRENDT, 


MANUFACTURERS  OF  AND  DEALERS  IN' 


HALL    BUILDING, 


32    NORTH    FIRST   STREET, 

SAN  JOSE,  CAL'A. 


TIN  ROOFING  AND  ALL  KINDS  OP  JOBBING  DONE. 


W.  S.  RICHARDS  &  CO. 


NO.   24 

North  First 

STREET. 


MUSIC 
HALL 

Build  titq. 


Recognizing  the  growing  demand 
for  IJecorated  Table  \Vare,  we  have 
secured  the  exclusive  control  of  the 
follo\ving  named  decorations  of  well- 
Icnown  \Vare,  w^hich  we  can  sell  by 
the  piece,  or  in  sets,  as  desired: 

Bro.uyi  Indus, 


ootc's  Burslcm  Bro-ur-ti  Tournou, 

***»**'-+•--*      **•  -  -:*    ,  -7-  |K*    t^'«^v  -  —      ' 


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I     ff---**  --  - 


WE    ARE    HEADQUAFiTERS    FOR 


JUSTLY    CELEBRATED 


/iyv/)  77/f 


NOVELTIES  IN  CROCKERY  AND  GLASS. 


r  V  * 


FOR  Ann  UTKRIKIR 

—  fe:iW    PK0VBS    ITS    JIERIT    BY    USB.  a  - 

MRS.   ALBERT  WILLSON, 

General   Agent   for  the   Pacific  Coast, 

GILROY.  Santa  Clara  Co.,  Cal. 

for  Rates  and  Agency.  Send  $1  for  One  Month's  Treatment. 


J.  P.  JARMAN  &  G0B 

tvall       ap^p. 


,  OIU^S,  Y^RjXI.SJlES, 

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WHOLESALE    MANUFACTURER    OF 

COFFEES,  SPICES,  FLAVORING  EXTRACTS, 

Jamaica  Ginger,  Lemon  Sugar,  Cream  Tartar,  Soda,  Saleratus,  Etc. 

SAN   JOSE,   CAT!,. 
Patronize  Home  Industry.        TAKE   NO    OTHER. 

ASK  YOUR  GROCER  FOR   HUNK1INS'  GOODS. 


IMPORTER    OF    AND    DEALER    IN 
!»), 


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^    Candy,    Tobacco,    Etc. 


Opposite  Postoffice,  -SAN  JOSE, 


PUDDINGS  AND  SAUCES.  145 

TAPIOCA  PUDDING. 

Soak  six  tablespoonfuls  of  tapioca  in  one  pint  of  cold  water 
over  night.  Next  morning,  drain  off  the  water  and  put  the  tapi- 
oca in  a  baking-dish,  adding  a  teaspoonful  of  cinnamon,  a  very- 
little  nutmeg,  one  cup  of  sugar,  juice  of  two  and  grated  rind  of 
one  lemon,  add  one  quart  of  water,  put  it  in  the  oven  and  bake 
till  quite  clear.  If  you  choose  you  can  put  sliced  apples  through 
the  pudding. 

CREAM  TAPIOCA  PUDDING. 


>oak  three  tablespoonfuls  of  tapioca  in  water  over  night,  put 
the  tapioca  into  a  quart  of  boiling  milk  and  boil  half  an  hour. 
Beat  the  yolks  of  four  eggs  with  a  cup  of  sugar,  add  three  table- 
spoonfuls  of  thick  cream,  stir  in  and  boil  ten  minutes  longer,  pour 
into  a  pudding  dish,  beat  whites  and  stir  in  three  tablespoonfuls 
of  sugar.  Put  this  over  the  top,  sprinkle  cocoanut  over  all,  and 
brown  for  five  minutes. 

STEAMED  TAPIOCA  PUDDING. 

Soak  one  cup  of  tapioca  ic  milk  over  night;  add  one  quart  of 
milk,  one  cup  of  white  sugar,  two  eggs,  butter  the  size  of  an  egg, 
one  cup  of  raisins,  season  with  nutmeg.  Steam  two  hours. 

OBAXGE  PUDDING. 

Peel  and  slice  six  oranges,  take  out  all  the  seeds,  put  the  slices 
in  a  pudding-dish,  in  alternate  layers  with  the  sugar;  make  a  soft 
custard  of  one  pint  of  sweet  milk,  two  tablespoonfuls  of  cornstarch, 
one-half  cup  of  sugar,  yolks  of  three  eggs.  Boil  the  milk,  put 
in  the  sugar  and  yolks  of  eggs  when  warm;  when  it  comes  to  a 
boil,  stir  in  the  cornstarch;  let  it  get  cold  and  pour  over  the 
oranges;  beat  the  whites  of  the  eggs  to  a  stiff  froth,  and  put  over 
the  top,  brown  in  the  oven,  and  serve.  Or,  line  the  bottom  of  a 
pudding-dish  with  stale  sponge  cake;  slice  over  the  cake  six 
oranges;  make  a  boiled  custard  of  one  quart  of  milk,  five  eggs, 
leaving  out  the  whites  of  four,  beat  to  a  stiff  froth,  adding  the 
sugar,  put  on  top  of  the  pudding,  and  bake  it  in  the  oven  until 
brown. 


146  PUDDINGS    AND    SAUCES. 

BREAD  PUDDING.     (No.  1.) 

One  quart  of  grated  bread  crumbs,  one  quart  of  milk, 
yolks  of  four  eggs  well  beaten,  butter  size  of  an  egg,  one  cup  of 
sugar,  two  teaspoonfuls  of  Equity  baking-powder,  and  two  tea- 
spoonfuls  of  extract  of  lemon;  mix  all  well  together  and  bake. 
Beat  the  whites  of  the  eggs  with  a  cupful  of  powdered  sugar, 
flavor  with  one  teaspoonful  of  extract  of  orange  or  lemon,  cover 
the  pudding  with  it,  and  bake  until  a  light  brown. 

BREAD  PUDDING.     (No.  2.) 

One  quart  of  sweet  milk,  two  cups  of  fine  bread  crumbs  (stale 
and  dry),  four  eggs,  two  tablespoonfuls  of  melted  butter,  nutmeg 
to  taste,  one-fourth  teaspoon  of  soda,  dissolved  in  hot  water. 
Beat  the  yolks  very  light,  and,  having  soaked  the  bread  crumbs 
well  in  milk,  stir  with  the  yolks,  then  add  the  butter  and  season- 
ing, with  the  soda,  lastly  the  whites  of  the  eggs.  Bake  to  a  fine 
brown,  and  eat  hot,  with  pudding  sauce. 

BREAD  AND  BUTTER  PUDDING. 

Take  six  slices  of  bread  and  butter  them;  take  a  pudding-dish 
and  fill  it  with  alternate  layers  of  bread  and  fruit,  raisins  or  cur- 
rants; when  the  dish  is  full,  make  a  good  custard  of  one  quart  of 
milk,  four  well  beaten  eggs,  one  cup  of  sugar,  and  spices  to  suit 
taste;  pour  this  over  the  pudding,  and  bake  in  a  slow  oven  till 
done.  It  is  very  nice  made  with  cherries,  gooseberries,  or  any 
other  kind  of  fruit. 

COTTAGE  PUDDING. 

One  cupful  of  sugar  and  one  of  milk,  one  tablespoonful  of  but- 
ter, two  eggs,  three  cupfuls  of  flour,  three  teaspoonfuls  of  Equity 
baking-powder,  one  teaspoonful  of  salt.  Hub  the  butter  and  su- 
gar together,  beat  in  the  yolks,  then  the  milk  and  salt,  the  beaten 
whites,  alternately  with  the  flour  and  baking-powder;  bake  or 
steam  in  a  buttered  pudding-dish.  Serve  with  liquid  sauce. 

PORCUPINE  PUDDING. 

Make  a  sponge  cake,  and  after  it  is  baked,  put  it  in  a  deep 
dish,  and  pour  over  it  a  boiled  custard,  made  of  the  yolks  of 


PUDDINGS  AND  SAUCES.  147 

four  eggs,  and  a  quart  of  sweet  milk;  beat  the  whites  of  the  eggs 
to  a  stiff  froth,  add  half  a  cup  of  powdered  sugar,  spread  this 
over  the  pudding,  and  set  it  in  the  oven  to  dry;  then  take  a  cupful 
of  blanched  almonds  and  stick  them  into  the  frosting  as  thickly 
as  possible. 

BIRD'S  NEST  PUDDING. 

Pare  six  large  apples,  take  out  the  cores,  lay  them  in  a  baking- 
dish,  fill  the  holes  with  sugar,  cinnamon  and  nutmeg.  Make  a 
rich  custard,  pour  it  over  the  apples.  Bake  one  half  hour,  and 
serve  with  sauce. 

SNOW  PUDDING. 

Cover  one-half  of  a  package  of  gelatine  with  cold  water,  and 
when  softened,  stir  into  it  a  pint  of  boiling  water;  add  one  cup- 
ful of  sugar,  or  sugar  to  taste,  and  the  juice  of  two  lemons;  when 
cold  and  just  beginning  to  thicken,  add  the  well  beaten  whites 
of  three  eggs.  Beat  all  lightly  and  smoothly  together,  pour  the 
mixture  into  two  moulds,  and  set  it  away  in  a  cold  place  until 
cold.  Serve  in  the  center  of  a  platter,  with  a  boiled  custard 
poured  around,  made  with  the  yolks  of  three  eggs,  one  'pint  of 
milk,  and  half  a  cup  of  sugar. 

FIG  PUDDING. 

One  pint  of  bread  crumbs,  one  cupful  of  suet,  and  one  of  brown 
sugar,  two  eggs,  one-half  pound  of  figs.  Wash  the  figs  in  warm 
water,  dry  in  a  cloth;  chop  suet  and  figs  together,  add  the  other 
ingredients,  also  some  nutmeg,  grated.  Boil  three  hours  in  tin 
pudding  form,  in  a  pot  of  water,  and  serve  with  hard  sauce. 

SAGO  PUDDING. 

Five  pints  of  sweet  milk,  half  a  pint  of  sago,  four  eggs,  one 
nutmeg,  one  teaspoonful  of  salt,  one  grated  lemon,  one  pound 
of  seeded  raisins.  Einse  the  sago  in  cold  water,  add  to  it  one 
quart  of  milk,  and  boil  till  it  thickens  like  starch,  then  take  from 
the  fire  and  mix  with  it  the  rest  of  the  ingredients,  beating  the 
eggs  well.  Bake  three-fourths  of  an  hour.  Add  one  teacupful 
of  sugar. 


148  PUDDINGS  AND  SAUCES. 

CRACKER  PLUM  PUDDING — Excellent. 

Take  four  Boston  soda  crackers,  two  and  a  half  pints  of  milk, 
six  eggs.  Make  a  very  sweet  custard,  and  put  into  it  a  teaspoon- 
ful  of  salt.  Split  the  crackers,  and  butter  them  very  thick.  Put 
a  layer  of  raisins  on  the  bottom  of  a  large  pudding-dish,  and 
then  a  layer  of  crackers,  and  pour  on  a  little  of  the  custard  when 
warm,  and  after  soaking  a  little,  put  on  a  thick  layer  of  raisins, 
pressing  them  into  the  crackers  with  a  knife.  Then  put  on  an- 
other layer  of  crackers,  custard,  and  fruit,  and  proceed  thus  till 
you  have  four  layers.  Then  pour  over  the  whole  enough  custard 
to  rise  even  with  the  crackers*.  It  is  best  made  over  night,  so 
that  the  crackers  may  soak.  Bake  from  an  hour  and  a  half  to 
two  hours.  During  the  first  half  hour,  pour  on,  at  three  differ- 
ent times,  a  little  of  the  custard  thinned  with  milk,  to  prevent 
the  top  from  being  hard  and  dry.  If  it  browns  fast,  cover  with 
paper. 

ORANGE  HOLEY  POLEY. 

Make  a  light  biscuit  dough,  as  for  apple  dumplings  or  valise 
pudding,  roll  in  an  oblong  sheet,  lay  sweet  oranges,  peeled,  sliced 
and  seeded,  thickly  all  over  it;  sprinkle  with  white  sugar,  and 
roll  up  closely,  folding  down  the  end  to  secure  the  syrup.  Steam 
one  hour.  Serve  with  lemon  sauce.  Any  other  fresh  fruit,  ber- 
ries or  preserves  may  be  used  in  the  same  way.  It  is  delicious 
made  with  fresh  peaches. 

CHERRY  PUDDING. 

Line  a  deep  pudding-dish  with  crust,  made  as  for  biscuit;  stone 
some  cherries  and  fill  the  dish  full;  pour  on  half  a  pint  of  water 
and  two  cupfuls  of  sugar;  put  a  layer  of  crust  on  top,  cover  it 
tight  and  let  it  steam  on  top  of  the  stove  one  hour.  Peaches  or 
apples  can  be  made  in  the  same  way.  Serve  with  sugar  and 
cream. 

CHOCOLATE  PUDDING. 

Three-fourths  cup  of  chocolate,  one  quart  of  milk,  which  has 
not  been  skimmed,  let  it  boil,  then  set  it  to  cool;  beat  until  very 
light  and  thick,  add  the  yolks  of  four  eggs,  with  one  cup  of  su- 
gar; flavor  delicately  with  vanilla;  put  it  in  a  baking-dish  and 


PUDDINGS  AND  SAUCES.  149 

bake  slowly.  To  make  meringue:  Beat  up  the  whites  till  they 
stand  alone,  add  four  tablespoonfuls  powdered  sugar,  flavor  with 
vanilla  or  lemon;  then  the  pudding  is  again  cooled;  put  the  mer- 
ingue over  the  top,  and  brown  slightly.  This  quantity  is  enough 
for  six  persons. 

PABADISE  PUDDING. 

One  quart  of  bread  crumbs,  a  little  salt,  some  grated  nutmeg, 
three  eggs,  beaten  very  light,  three  apples,  minced  very  fine, 
half  a  lemon,  juice  and  grated  rind,  one  cupful  chopped  raisins. 
Mix  all  together,  boil  one  hour  and  a  half.  Serve  with  any  hot 
sauce. 

SPONGE  PUDDING — Very  fine. 

One  quart  of  milk,  one  cupful  of  flour,  one  cupful  of  sugar, 
one-half  cup  of  butter,  twelve  eggs.  Put  the  milk  in  a  pan  over 
boiling  water;  mix  the  flour  with  some  of  the  cold  milk,  to  a 
smooth  paste;  when  the  milk  boils,  stir  this  in  and  let  it  cook  ten 
minutes;  set  it  off  the  fire,  and  add  the  sugar  and  butter;  let  this 
get  perfectly  cold  before  adding  the  eggs;  then  add  the  well  beat- 
en yolks  and  beat  hard;  beat  the  whites  of  the  eggs  to  a  stiff  froth, 
and  stir  them  in  last,  lightly;  put  in  well  buttered  pudding-dish t 
set  in  a  pan  of  hot  water,  and  bake  one  hour  in  a  good  oven. 
Serve  with  sweet  cream. 

BAKED  INDIAN  PUDDING. 

One  quart  of  milk,  scalded;  stir  into  it  cornmeal  till  it  is  half 
as  thick  as  mush;  take  it  off  the  stove,  add  two  cupfuls  New  Or- 
leans molasses,  salt  and  spices  to  taste,  one  cupful  of  suet  chop- 
ped fine,  one  quart  of  cold  milk,  and  three  well  beaten  eggs. 
Put  it  in  the  oven  and  bake  slowly  four  hours;  when  the  pudding 
is  crusted  over,  throw  in,  one  by  one,  two  cupfuls  of  raisins.  I 
usually  use  one  cupful  of  molasses  and  one  of  brown  sugar,  one 
tablespoonful  of  ginger,  teaspoonful  of  allspice,  and  four  of 
cinnamon. 

ITALIAN  PUDDING. 

Separate  the  whites  and  yolks  of  four  eggs;  with  the  yolks 
make  a  boiled  custard  (with  a  pint  of  milk,  and  sugar  to  taste). 


150  PUDDINGS  AND  SAUCES. 

Set  one-third  of  a  box  of  gelatine  to  soak  a  few  minutes  in  a  lit- 
tle cold  water,  then  dissolve  it  with  three-fourths  of  a  cup  of 
boiling  water.  When  the  custard  has  cooled,  add  the  gelatine 
water,  and  the  whites  of  the  eggs,  beaten  to  a  stiff  froth;  flavor 
with  vanilla,  stir  all  together,  and  put  it  into  a  mould.  It  will 
settle  into  three  layers,  and  is  a  very  pretty  pudding,  looking 
much  like  charlotte  russe.  Serve  with  whipped  cream. 

COENSTAKCH    PUDDING. 

One  pint  of  rich  milk,  two  tablespoonfuls  of  cornstarch,  one- 
half  cup  sugar,  whites  of  three  eggs,  a  little  salt  and  flavoring. 
Serve  with  boiled  custard  made  of  the  yolks  of  the  eggs.  Mould 
the  custard.  To  make  a  cocoanut  pudding,  add  half  a  cocoanut, 
grated;  put  into  a  mould.  Serve  with  whipped  cream  around 
it,  or,  a  sauce  of  boiled  custard,  made  of  the  yolks  of  the  eggs. 
Chocolate  pudding:  With  still  the  same  recipe  for  a  cornstarch 
pudding,  first,  flavor  the  whole  with  vanilla,  take  out  one-third 
of  the  white  pudding;  to  the  remainder,  add  one-half  teacup  of 
grated  chocolate,  dissolved  with  a  little  milk.  Put  half  of  the 
chocolate  pudding  in  the  bottom  of  a  mould,  which  has  been  wet 
in  cold  water;  smooth  the  top;  next  make  a  layer  with  the  white 
pudding  (the  third  taken  out),  smooth  it  also;  next,  the  remain- 
der of  the  chocolate  pudding.  Serve  with  whipped  cream  or 
boiled  custard;  or  the  one-third  portion  of  the  pudding  may  be 
flavored  with  half  a  bar  of  chocolate,  and  placed  in  the  center  of 
the  two  layers  of  the  white. 

CABINET  PUDDING. 

One  quart  milk,  four  eggs,  four  tablespoonfuls  of  sugar,  half  a 
teaspoon  of  salt,  one  tablespoonful  of  butter,  three  pints  of  stale 
sponge  cake;  one  cupful  each  of  raisins,  chopped  citron  and  cur- 
rants. Have  a  little  more  currants  than  of  the  other  fruit.  Beat 
the  eggs,  sugar  and  salt  together,  and  add  the  milk.  Butter  a 
three  pint  basin  mould,  sprinkle  sides  and  bottom  with  fruit  and 
put  in  a  layer  of  cake.  Again  sprinkle  in  fruit  and  put  in  more 
cake,  and  so  on,  and  pour  on  the  custard.  Let  the  pudding  stand 
two  hours  and  steam  one  and  one-fourth  hours.  Serve  with  liquid 
sauce. 


PUDDINGS  AND  SAUCES.  151 

COCOANUT  PUDDING. 

Grate  one  pound  of  cocoanut,  mix  one  cup  of  sugar  with  one 
pint  of  cream,  adding  two  tablespoonfuls  of  rose  water.  Then 
stir  in  gradually  one  pint  of  rich  milk.  Beat  to  a  stiff  froth  the 
r  whites  of  eight  eggs,  and  stir  them  into  the  milk  and  sugar,  a 
little  at  a  time,  alternately  with  the  cocoanut;  add  a  teaspoonful 
of  nutmeg  and  cinnamon.  Put  the  mixture  into  a  deep  dish  and 
set  it  in  a  skillet  of  boiling  water,  and  bake  twenty  minutes,  or 
until  set.  When  cold,  dust  sugar  on  top  and  serve  without  sauce. 

GRAHAM  PUDDING. 

One  and  one-half  cups  of  Graham  flour,  one-half  coffeecup  of 
molasses,  one-fourth  cup  of  butter,  one-half  cup  of  milk,  one  egg, 
one  even  teaspoonful  of  soda,  one-half  cup  each  of  currants  and 
raisins,  salt,  and  spices  to  suit  taste.  Steam  three  hours.  Serve 
with  liquid  sauce. 

POOR  MAN'S  PUDDING. 

One  pint  of  molasses,  two-thirds  cup  of  suet,  chopped  fine, 
three  and  one-half  cups  of  flour,  one  pint  of  cranberries,  put  in 
uncooked,  two  teaspoonfuls  of  baking-powder,  one  of  soda,  spices 
to  suit  the  taste.  Boil  four  hours  in  a  bag  or  mould;  can  be 
steamed  if  preferred. 

CORNMEAL  PUDDING.     (No.  1.) 

One  pint  of  buttermilk,  one  cup  of  chopped  suet,  one  cup  of 
molasses,  two  cups  of  cornmeal,  two  eggs,  one-half  cup  of  raisins, 
one  teaspoonful  of  soda,  salt  and  spices  of  all  kinds,  one  tea- 
spoonful  of  Equity  baking-powder.  Steam  two  hours. 

SICILY  PUDDING. 

The  whites  of  eight  eggs,  beaten  very  lightly;  one  pint  of  sugar, 
beaten  gradually  into  the  whites;  add  the  juice  of  two  or  three 
lemons  and  the  grated  rind  of  one  lemon,  one  tablespoonful  of 
flour.  When  mixed,  beat  all  together  very  hard.  Pour  into  a 
baking-dish,  and  place  this  in  a  pan  of  boiling  water,  and  bake 
fifteen  minutes,  to  a  light  brown.  Serve  cold  with  cream. 


152  PUDDINGS  AND  SAUCES. 

CORNMEAL  PUDDING.     (No.  2.). 

Two  quarts  of  sweet  milk,  three  eggs,  one  and  a  half  cupfuls  of 
sugar,  three  tablespoonfuls  of  cornmeal,  one  tablespoonful  of 
flour,  two  tablespoonfuls  of  butter,  half  a  nutmeg,  a  little  cinna- 
mon bark,  one  cupful  of  raisins,  or  one  pint  of  tart,  sliced  apples. 
Put  the  milk  on  the  stove  and  let  it  come  to  a  boil;  while  boil- 
ing, stir  in  the  cornmeal  and  flour,  dissolved  in  half  a  cup  of  cold 
milk;  boil  this  ten  minutes  (be  careful  not  to  scorch  it),  let  cool, 
and  add  your  eggs,  beaten  very  light,  the  sugar,  raisins  and 
spices.  Nice  tart  apples  give  the  pudding  an  excellent  flavor. 
Bake  till  done. 

SUET  PUDDING.     (No.  1.) 

One-half  cup  milk,  one-half  cup  molasses,  one  cupful  raisins, 
one  and  one-half  cups  flour,  one-half  cup  chopped  suet,  one-half 
teaspoonful  soda,  put  into  the  molasses  before  mixing  the  other 
ingredients.  Steam  three  hours. 

SUET  PUDDING.     (No.  2.) 

Two-thirds  cup  of  suet  or  butter,  one  cupful  each  of  molasses, 
brown  sugar,  and  sweet  milk,  three  eggs,  one  cupful  each  of  rai- 
x.  sins  and  currants,  one  teaspoonful  of  soda,  two  teaspoonfuls  of 
cream-tartar,  three  cupfuls  of  flour.  Chop  the  suet  very  fine,  add 
the  molasses  and  sugar,  and  stir  well  together;  add  one  cupful 
of  flour  with  the  cream- tartar,  and  stir  in  well;  then  the  eggs, 
well  beaten,  the  milk  with  the  soda,  the  rest  of  the  flour,  spices 
to  suit  taste,  and  lastly,  add  the  fruit,  well  floured,  and  stir  in 
lightly.  Steam  three  hours. 

BAKED  PLUM  PUDDING. 

Eight  eggs,  two  cupfuls  of  white  sugar,  one  nutmeg,  one  table- 
spoonful  of  cinnamon,  one  teaspoonful  of  cloves,  one  teaspoonful 
of  salt,  one  quart  of  rolled  crackers,  one  quart  of  sweet  milk,  one 
pound  of  currants,  two  of  raisins,  one-fourth  of  citron,  piece  of 
butter  the  size  of  an  egg.  Prepare  the  fruit  the  day  before  you 
wish  to  make  the  pudding;  pick  over  and  stone  the  raisins;  wash 
and  dry  the  currants;  slice  the  citron  very  fine;  pour  the  milk 
over  the  crumbs,  beat  the  eggs  very  light,  and  add  them  with  the 


PUDDINGS    AND   SAUCES.  153 

sugar;  next  add  the  spices  and  butter;  lastly,  the  fruit.     Bake 
slowly  three  hours.     Serve  with  hard  sauce. 

^x  STEAMED  PLUM  PUDDING. 

One  cupful  each  bread  crumbs,  molasses,  brown  sugar,  suet, 
currants  and  sweet  milk;  two  cups  each  of  flour  and  raisins,  one- 
fourth^cup  each  candied  lemon  and  orange  peel,  one-half  cup  of 
citron,  chopped  fine,  one  tablespoonful  of  cinnamon,  one-half 
tablespoonful  of  cloves,  one  teaspoonful  of  mace,  one  nutmeg, 
one  teaspoonful  of  allspice,  two  large  teaspoonfuls  of  soda,  one 
teaspoonful  of  ginger.  Soak  the  bread  crumbs  in  cold  water, 
add  the  milk  and  molasses,  with  the  soda,  the  sugar,  the  suet, 
chopped  fine,  next  the  spices  and  the  fruit,  rolled  in  one  cup  of 
the  flour,  mix  well,  then  add  the  rest  of  the  flour  with  teaspoonful 
of  salt.  Put  in  a  well  greased  mould,  and  steam  three  hours. 

CHRISTMAS  PLUM  PUDDING. 

One  quart  of  seeded  raisins,  pint  of  currants,  half  pint  of  cition, 
chopped  fine,  quart  of  apples  peeled  and  chopped,  a  quart  of  fresh 
and  nicely  chopped  beef  suet,  a  heaping  quart  of  stale  bread 
crumbs,  eight  eggs  beaten  separately,  pint  of  brown  sugar,  grat- 
ed nutmeg,  teaspoonful  of  salt;  flour  fruit  thoroughly  from  a 
quart  of  flour,  then  mix  remainder  as  follows:  In  a  large  bowl 
or  tray  put  the  eggs  with  the  sugar,  nutmeg  and  milk,  stir  in  the 
bread  crumbs  and  suet,  one  after  the  other  until  all  are  used, 
adding  enough  flour  to  make  the  fruit  stick  together,  which  will 
take  about  all  the  quart;  dip  pudding-cloth  in  boiling  water, 
dredge  on  inside  a  thick  coating  of  flour,  put  in  pudding  and  tie 
tightly,  allowing  room  to  swell,  and  boil  from  three  to  four  hours, 
in  a  good  sized  pot  with  plenty  of  hot  water,  replenishing  as 
needed,  from  tea-kettle.  When  done,  serve  with  any  pudding 
sauce. 

STRAWBERRY  SHORTCAKE.     (No.  1.) 

One  quart  of  flour,  three  tablespoonfuls  of  butter,  one  large 
cup  of  sour  cream,  or  very  rich  loppered  milk,  one  egg,  two  table- 
spoonfuls  of  white  sugar,  one  teaspoonful  each  of  salt  and  soda. 
Or,  you  can  use  sweet  milk,  and  three  teaspoonfuls  of  Equity 


154  PUDDINGS  AND  SAUCES. 

baking-powder.  Roll  out,  and  lay  one  sheet  of  paste  upon  the 
other  and  bake  until  done.  While  warm — not  hot — separate 
these.  They  will  corne  apart  easily,  just  where  they  were  joined. 
Lay  upon  the  lower  a  thick  coating,  several  deep,  of  straw- 
berries; sprinkle  powdered  sugar  among  them;  cover  with  the 
upper  crust. 

STRAWBERRY  SHORTCAKE.     (No.  2.) 

Before  making  the  cake,  have  the  berries  in  and  crearn  for 
spreading  in  readiness.  Pick  out  a  dozen  or  more  of  the  finest 
berries  and  reserve  them  to  ornament  the  top  of  the  cake;  put  the 
rest  in  layers,  with  sugar  and  a  little  lemon  juice,  cover  them 
and  let  them  stand  at  least  one-half  hour.  Take  a  coffeecujp- 
ful  of  thick,  sweet  cream,  whip  it  with  an  egg-beater,  till  stiff, 
and  sweeten  to  taste.  For  the  cake,  take  two  cupfuls  of  sour 
cream,  a  beaten  egg,  a  teaspoonful  of  salt,  a  teaspoonful  of  soda; 
put  one  teaspoonful  of  baking-powder  in  the  flour  and  sift  in 
sufficient  to  make  a  stiff  batter,  pour  into  four  jelly  cake  pans, 
spread  evenly  and  bake  quickly.  Spread  the  cakes  with  butter 
and  put  plenty  of  berries  in  the  layers  between  them;  spread 
some  of  the  thick  whipped  cream  on  each  layer  of  berries,  but 
reserve  enough  to  lay  over  the  top  a  thick  coating.  On  this 
arrange  the  fresh  berries  that  were  saved  out,  in  clusters  or  other- 
wise. This  dish  is  beautiful  as  well  as  delicious. 

ORANGE  SH-JRTCAKE. 

One  pint  of  flour,  two  teaspoonfuls  of  Equity  baking-powder, 
sifted  through  the  flour,  with  one  teaspoonful  of  salt,  a  piece  of 
butter  the  size  of  an  egg,  rubbed  through  the  flour;  beat  one  egg 
in  a  coffeecup  and  fill  it  up  with  sweet  milk  and  stir  into  the  flour, 
roll  it  out  on  the  moulding  board  into  two  cakes,  and  lay  one  cake 
upon  the  other  and  bake  until  done.  In  the  first  place,  before 
making  the  cake,  slice  the  oranges  very  thin  in  a  deep  bowl  and 
put  plenty  of  sugar  over  them,  and  let  them  stand  while  you  are 
making  the  cake.  When  the  cake  is  done,  separate  the  two  pieces, 
and  spread  thickly  with  orange,  also  put  a  layer  on  top  of  the 
cake.  Or  if  you  wish  you  can  frost  the  top.  Serve  with  orange 
sauce.  Blackberry  shortcake  is  made  in  the  same  way. 


PUDDINGS  AND  SAUCES.  155 

STEAMED  APPLE  DUMPLINGS. 

Make  the  crust  as  for  biscuit,  cut  off  enough  for  one  dumpling 
and  fill  it  with  nice,  tart,  sliced  apples;  pinch  well  and  shape  in- 
to a  round  ball,  and  steam  three-fourths  of  an  hour  over  a  kettle  N/ 
of  water.  They  are  much  nicer  steamed  than  boiled.  Serve 
with  sugar  and  cream.  Or  you  can  bake  them  till  they  are  crust- 
ed over,  and  pour  over  them  a  sauce  made  as  follows:  One  pint 
of  boiling  water,  one  cup  of  sugar,  piece  of  butter  the  size  of  an 
egg;  boil  this  sauce  five  minutes,  then  pour  it  over  the  dumplings; 
bake,  and  when  one  side  is  browned,  turn  them  over,  and  brown 
on  the  other  side.  This  forms  a  nice  sauce  for  the  dumplings. 
Apricots,  peaches,  or  any  other  tart  fruit  or  preserves,  are  very 
nice  made  in  this  way. 

PEACH  COBBLER. 

Take  one  quart  of  flour,  four  tablespoonfuls  melted  lard,  half 
teaspoonful  of  salt,  two  teaspoonfuls  of  Equity  baking-powder; 
mix  as  for  biscuit,  with  either  sweet  milk  or  water,  roll  thin,  and 
line  a  pudding-dish;  mix  three  tablespoonfuls  flour  and  two  of 
sugar  together,  and  sprinkle  over  the  crust;  then  put  in  nicely 
sliced  peaches  and  sprinkle  over  them  one  cupful  of  sugar;  wet 
the  edges  with  a  little  flour  and  water  mixed,  put  on  the  upper 
crust,  press  the  edges  together,  make  two  openings  by  cutting 
two  incisions  at  right  angles  an  inch  in  length,  and  bake  in  a 
quick  oven  half  an  hour.  Plums,  apples,  or  any  kind  of  fresh 
or  canned  fruit,  can  be  made  in  the  same  way. 

BLACKBERRY  SHORTCAKE. 

Three  eggs,  one  cupful  of  sugar,  two  cupfuls  of  flour,  one 
tablespoonful  of  butter,  one  heaping  teaspoonful  of  Equity  bak- 
ing-powder. Mix  like  cake,  and  fill  four  tins  as  for  jelly  cake. 
Cover  the  top  layer  with  frosting. 

PUFF  PUDDING. 

One  and  one-half  cups  of  flour,  one  cupful  of  milk,  two  eggs, 
and  a  little  salt;  bake  in  a  hot  oven  twenty  minutes,  in  patty 
pans.  Serve  with  sauce. 


156  SAUCES. 

SAUCHS. 


FOAM  SAUCE. 

One  cupful  of  powdered  sugar,  butter  size  of  an  egg,  half  pint 
of  sweet  milk,  one  egg,  one  teaspooiiful  of  cornstarch,  pinch  of 
salt.  Beat  the  butter  and  sugar  to  a  light  cream,  boil  the  milk 
in  a  custard  kettle;  stir  in  the  cornstarch  and  the  yolk  of  the 
egg,  mix  together,  and  let  it  thicken,  then  pour  it  over  the  but- 
ter and  sugar.  Just  before  sending  to  the  table,  beat  in  the 
white  of  the  egg,  beaten  to  a  stiff  froth.  It  makes  it  nicer  to  use 
two  eggs  and  currant  jelly. 

CABINET  PUDDING  SAUCE. 

Yolks  of  four  eggs,  beaten  very  light,  one  lemon,  juice  and 
grated  rind,  one  teaspoonful  of  cinnamon,  one  tablespoonful  of 
butter,  one  cupful  of  sugar.  Rub  the  butter  into  the  sugar,  add 
the  yolks,  lemon  and  spice;  beat  ten  minutes,  put  in  a  good  glass 
of  grape  juice,  still  stirring  hard.  Set  within  a  sauce-pan  of 
boiling  water,  and  beat  while  it  heats,  but  do  not  let  it  boil. 
Serve  with  a  pudding. 

VINEGAR  SAUCE. 

One  cupful  of  brown  sugar,  one  and  a  half  cups  of  water,  one 
teaspoonful  of  salt,  two  tablespoonfuls  of  butter,  a  few  drops  of 
essence  of  lemon,  two  tablespoonfuls  of  vinegar,  two  tablespoon- 
fuls of  flour,  or  one  of  cornstarch.  Beat  butter,  sugar,  corn- 
starch,  lemon  and  vinegar  to  a  cream;  pour  the  water,  boiling,  on 
them,  and  let  it  boil  five  minutes.  Nice  with  sweet  pudding. 

WHITE  SAUCE. 

One  pint  of  sweet  milk,  one  cupful  of  white  sugar,  half  a  cup 
of  butter,  two  tablespoonfuls  of  comstarch.  Stir  all  to  a  cream, 
pour  on  the  milk,  boiling  hot,  stir  briskly  and  let  it  come  to  a 
boil.  Nice  for  roley  poley  pudding. 

PLAIN  CREAM  SAUCE. 

One  pint  of  cream,  one  cup  of  sugar;  flavor  with  nutmeg.  This 
sauce  is  nice  for  minute  pudding. 


SAUCES.  157 

SAUCE  FOB  PLUM  PUDDING. 

Cream  half  pound  of  sweet  butter,  stir  in  three-quarters  pound 
brown  sugar,  and  the  beaten  yolk  of  an  egg;  simmer  for  a  few 
moments  over  a  slow  fire,  stirring  almost  constantly;  when  near 
boiling,  add  half  pint  bottled  grape  juice  and  serve  after  grating 
a  little  nutmeg  on  the  surface. 

HARD  SAUCE  FOB  CHBISTMAS  PLUM  PUDDING. 

One  coffeecupf  ul  powdered  sugar,  one-half  cup  butter,  one  tea- 
spoonful  of  cream-tartar,  white  of  one  egg.  Beat  all  together 
till  very  light,  flavor  with  lemon,  or  anything  you  like,  put  it  in 
a  saucer  and  smooth  neatly,  set  it  in  a  cool  place,  on  ice  if  pos- 
sible, and  serve  with  plum  or  any  other  pudding.  Slice  nicely, 
and  when  you  dish  the  pudding,  lay  a  slice  of  the  sauce  on  top. 

SAUCE  FOB  BEEAD  PUDDING. 

Two  eggs  beaten  very  light,  one  large  cup  of  sugar,  five  table- 
spoonfuls  of  boiling  milk,  one-half  teaspoonful  of  cornstarch, 
one  teaspoonful  of  nutmeg,  or,  one  teaspoonful  of  mace,  one 
tablespoonful  of  butter.  Rub  the  butter  into  the  sugar,  add  the 
beaten  eggs,  and  work  all  to  a  creamy  foam;  wet  the  cornstarcli 
with  milk,  and  put  it  in  next,  with  the  spice;  finally,  put  in  the 
milk,  a  spoonful  at  a  time,  stirring  all  the  while;  set  within  a 
sauce-pan  of  boiling  water,  let  it  get  very  hot,  but  not  boil;  stir 
it  all  the  time  while  in  the  water.  This  is  a  good  sauce  for  bread 
or  any  other  simple  pudding. 

MAPLE  SUGAR  SAUCE, 

Melt  over  a  slow  fire,  in  a  small  teacup  of  hot  water,  half  a 
pint  maple  sugar;  let  it  simmer,  removing  all  scum;  add  four 
tablespoonfuls  of  butter  mixed  with  a  level  teaspoonful  of  flour, 
and  one  of  grated  nutmeg;  boil  five  minutes,  and  serve. 

ORANGE  SAUCE. 

One  cup  of  powdered  sugar,  one  large  orange,  or  two  small 
ones,  yolk  of  one  egg.  Grate  the  peel,  squeeze  in  the  juice, 
and  add  the  beaten  yolk;  beat  all  together  twenty  minutes.  This 
sauce  is  nice  for  orange  shortcake  or  stale  cake  pudding,  or  any 
other  kind. 


WEIQHTS    AND    MEASURES. 


1  quart  of  sifted  flour  (well  heaped)  weighs  1  Ib. 

3  coffeecupfuls  sifted  flour  (level)  weighs  1  Ib. 

4  teacupfuls  sifted  flour  (level)  weighs  1  Ib. 
1  quart  unsifted  flour  weighs  1  Ib.  1  oz. 

1  quart  of  sifted  Indian  meal  weighs  1  Ib.  4  oz. 

1  pint  of  soft  butter  (well  packed)  weighs  1  Ib. 

2  teacupfuls  of  soft  butter  (well  packed)  weighs  1  Ib. 
1J  pints  of  powdered  sugar  weighs  1  R). 

2  cofFeecupfuls  powdered  sugar  (level)  weighs  1  Ib. 

2f  teacupfuls  powdered  sugar  (level)  weighs  1  Ib. 

1  pint  of  granulated  sugar  (heaped)  weighs  14  oz. 

1£  coffeecupfuls  of  granulated  sugar  (level)  weighs  1  ft. 

1  pint  of  coffee  "A"  sugar  weighs  12  oz. 

If  coffeecupfuls  coffee  "A"  sugar  (level)  weighs  1  Ib. 

1  pint  of  best  brown  sugar  weighs  13  oz. 

2^  teacupfuls  of  best  brown  sugar  (level)  weighs  1  Ib. 

3|  teacupfuls  of  Indian  meal  (level)  equals  1  quart. 

1  tablespoonful  (well  heaped)  of  granulated  coffee  "A"  or  best 

brown  sugar  equals  1  oz. 

2  tablespoonfuls   (well  rounded)  of   powdered  sugar,   or   flour, 

weighs  1  oz. 

1  tablespoonful  (well  rounded)  of  soft  butter  weighs  1  oz. 
Soft  butter  size  of  an  egg  weighs  2  oz. 

2  teaspoonfuls  (heaping)  of  flour,  sugar  or  meal,  equal  one  heap- 

ing tablespoonful. 

LIQUIDS. 

16  large  teaspoonfuls  are  J  pint. 
8  large  teaspoonfuls  are  1  gill. 
4  large  teaspoonfuls  are  |  gill. 
2  gills  are  £  pint. 
2  pints  are  1  quart. 
4  quarts  are  1  gallon. 
10  good  sized  eggs  are  1  3>. 
A  common  sized  tumbler  holds  ^  pint. 


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When  going  to  make  pies  or  cakes  (or  do  any  other  baking), 
the  first  thing  to  be  done  is  to  build  your  fire,  and  get  the  oven 
just  right.  Let  the  heat  of  the  oven  be  regular  and  moderate. 
The  next  thing  is  to  put  yourself  in  order;  secure  the  hair  in  a 
net,  or  other  covering,  to  prevent  any  from  falling,  and  brush  the 
shoulders  and  back  to  be  sure  none  are  lodged  there  that  might, 
blow  off;  make  the  hands  and  finger-nails  clean;  (you  should  use 
separate  towels  when  cooking),  roll  the  sleeves  up  above  the 
elbows,  and  put  on  a  large,  clean,  white  linen  apron,  which  you 
should  have  especially  for  that  purpose.  Get  your  ingredients 
together;  in  warm  weather  it  is  best  to  place  eggs  in  cold  water 
for  a  few  minutes,  as  they  will  make  a  finer  froth;  be  sure  your 
eggs  are  fresh,  as  stale  ones  will  not  make  a  stiff  froth;  have 
the  flour  sifted,  sugar  rolled,  yolks  of  eggs  well  beaten  (beat 
them  till  they  cease  to  froth,  and  are  thick,  as  if  mixed  with  flour), 
set  the  whites  away  in  a  cool  place  until  you  are  ready  for  them, 
then  beat  them  vigorously,  in  a  cool  room,  till  they  will  remain 
in  the  dish  when  turned  upside  down.  Grease  the  pans  with 
fresh  lard,  which  is  much  better  than  butter;  line  the  bottom 
with  paper,  using  six  or  eight  thicknesses,  if  the  cake  is  large, 
greasing  the  top  one  well.  (In  some  ovens,  however,  fewer  thick- 
nesses of  paper  would  be  needed  on  the  bottom,  and,  in  some, 
the  sides  also  should  be  lined  with  one  or  more  thicknesses). 
Use  none  but  the  best  materials  for  making  cake.  Be  very  par- 
ticular to  stir  the  butter  and  sugar  to  a  cream,  and  beat  the  eggs 
well.  Cakes  are  often  spoiled  because  this  rule  is  not  followed. 
All  kinds  of  cakes  are  better  for  having  the  whites  and  yolks  of 
the  eggs  beaten  separately.  In  winter,  soften  but  do  not  melt 
the  butter.  Never  add  fruit  till  ready  to  bake,  and  in  .aised 


160  CAKE. 

cake,  spread  it  on  top  only  a  little  below  the  surface,  or  it  will 
settle  to  the  bottom.  Never  stir  cake  in  tin;  the  stone  china  wash- 
bowls are  very  good  for  this  purpose.  You  can  often  find  odd 
ones  at  the  crockery  stores.  Have  the  dishes  cool  that  you  are 
going  to  beatfthe  eggs  in.  Use  none  but  silver  or  wooden  spoons 
to  stir  the  cake.  In  using  milk,  note  this:  That  sour  milk 
makes  a  spongy,  light  cake;  sweet  milk,  one  that  cuts  like  pound 
cake;  remember,  that  with  sour  milk,  soda  alone  is  used;  while 
with  sweet  milk,  baking-powder  or  soda  and  cream-tartar  are  to 
be  added.  In  recipes  where  milk  is  used,  never  mix  sweet  and 
sour  milk,  as  it  makes  cake  heavy,  even  when  either  alone  would 
not  do  it.  Butter  in  the  least  degree  strong,  spoils  cake.  An 
oven,  to  bake  cake  well,  must  have  a  good  heat  at  the  bottom, 
and  not  too  hot  on  the  top,  or  the  cake  will  be  heavy.  For  layer 
cake,  you  want  a  quick  oven;  if  too  slow,  your  cake  will  run  over. 
Streaks  in  the  cake  are  caused  by  unskillful  mixing,  too  rapid  or 
unequal  baking,  or  a  sudden  decrease  in  the  heat  before  the  cake 
is  quite  done.  As  these  recipes  have  all  been  proved,  if  they  fail 
to  make  good  cake,  the  fault  is  in  the  baking.  Never  move  the 
cake,  if  possible,  while  baking,  as  it  is  liable  to  fall.  If  it  browns 
too  fast,  put  a  paper  on  top.  Cake  should  rise  to  full  height  be- 
fore the  crust  forms.  Never  place  cake  in  a  draught  or  take  it 
out  of  the  pan  when  first  taken  from  the  oven.  Many  fail  to 
have  good  cake  because  they  do  not  take  pains,  and  are  too  lazy 
or  careless  to  beat  the  eggs  well.  Cream  the  butter  and  sugar, 
and  measure  the  ingredients.  The  mixing  and  baking  have  oft- 
entimes as  much  to  do  with  success  as  the  recipe. 

Most  women  in  making  fruit  cake  think  it  quite  incomplete 
without  wine  or  brandy,  but  it  can  be  made  equally  as  good  by 
substituting  one  cupful  of  cold,  strong,  green  tea.  The  flavor  of 
tea  is  excellent  in  mince  pie  and  fruit  cake. 

To  facilitate  the  operation  of  seeding  raisins,  pour  warm  water 
on  a  few  at  a  time,  and  take  out  the  seeds  with  your  fingers.  This 
will  not  injure  the  fruit  or  cake.  When  you  cut  the  citron,  slice 
it  thin,  and  do  not  leave  the  pieces  too  large,  or  they  will  cause 
the  cake  to  break  apart  in  cutting.  Currants  should  be  prepared 
for  use  as  follows:  Wash  in  warm  water,  rubbing  well,  pour  off, 
and  repeat  until  the  water  is  clear;  drain  them  in  a  sieve,  spread 


CAKE.  1G1 

on  a  cloth,  and  rub  dry;    pick  out  bad  ones,  dry  carefully  in  a 
cool  oven,  and  set  away  for  use. 

The  best  way  to  put  in  fruit  is  to  sprinkle  flour  over  it,  then 
put  in  a  layer  of  cake  at  the  bottom,  half  an  inch  thick,  then  a 
layer  of  fruit,  taking  care  that  it  does  not  touch  the  sides  of  the 
pan,  and  thus  dry  up;  then  a  little  more  cake,  then  another  layer 
of  fruit,  and  thus  till  the  cake  is  three  inches  thick  (not  more), 
and  let  the  top  layer  be  cake.  Always  dissolve  soda  or  saleratus, 
in  warm  (cot  hot  water),  as  milk  does  not  perfectly  dissolve  it, 
and  thus  there  will  be  yellow  specks  made.  Hot  water  kills  the 
life  out  of  it. 

To  save  repetition  in  cake  recipes,  I  give  below  a  formula  which 
will  be  well  to  follow  in  making  all  kinds  of  cake  in  which  butter 
is  ueed. 

Beat  the  butter  and  sugar  to  a  cream,  then  add  the  spices  if  ^r-. ^ 
any  are  to  be  used,  next  the  yolks  of  the  eggs,  then  part  of  the 
flour  with  the  baking-powder  or  cream-tartar,  next  the  milk  in 
which  soda  has  been  added,  if  soda  is  used,  then  the  remaining 
flour  with  the  whites  of  the  eggs  added  alternately,  and  if  fruit 
is  used,  let  that  always  be  the  last  thing.  Be  sure  to  flour  the 
fruit  well  before  adding  it. 

In  making  all  kinds  of  delicate  cake,  rub  the  butter  to  a  cream 
add  the  sugar  gradually,  next  part  of  the  flour  with  the  baking- 
powder  or  cream-tartar,  next  the  milk  with  the  soda,  if  any  is 
used,  then  the  rest  of  the  flour,  and  beat  hard  fifteen  minutes; 
add  the  whites  of  the  eggs  just  before  putting  it  in  the  oven. 
There  is  a  great  "knack"  in  beating  cake;  don't  stir  it,  but  beat 
thoroughly,  bringing  the  batter  from  the  bottom  of  the  dish  at 
every  stroke;  in  this  way  the  air  is  driven  into  the  cells  of  the 
batter  instead  of  out  of  them,  but  the  cells  will  be  finer  if  beat- 
en more  slowly  at  the  last.  Remember,  the  motion  is  always 

upward. 

ICING.     ^ 

Three  teacupfuls  of  powdered  sugar,  whites  of  four  eggs,  one 
teaspoonful  of  cream-tartar,  one  tablespoonful  of  cold  water, 
flavor  to  taste.  Put  the  whites  of  the  eggs  in  a  clean,  cool,  stone 
china  dish,  and  add  the  sugar,  with  cream-tartar,  and  beat  half 


162  CAKE. 

an  hour,  or  until  the  icing  is  of  a  smooth,  fine,  and  firm  texture. 
If  not  stiff  enough,  put  more  sugar.  If  you  season  with  lemon 
juice,  allow,  in  measuring  your  sugar,  for  the  additional  liquor. 
The  lemon  juice,  or  cream-tartar  whitens  the  icing.  Add  the 
water  last.  When  you  frost  the  cake,  pour  the  icing,  by  the 
spoonful,  on  the  top  of  the  cake,  and  near  the  center  of  the 
surface  to  be  covered.  If  the  loaf  is  of  such  a  shape  that  the 
icing  will  settle  of  itself  to  its  place,  it  is  best  to  let  it  do  so. 
If  you  spread  it,  use  a  broad  bladed  knife,  dipped  in  cold  water. 
If  it  is  thick  with  sugar,  one  coat  should  be  enough. 

FROSTING  TO  BE  MADE  IN  THREE  MINUTES. 

One  heaping  teacupful  of  sugar,  to  one  egg,  or  one  pound  to 
the  whites  of  three  eggs;  beat  the  whites  until  they  are  slightly 
foaming,  only;  as  soon  as  the  sugar  and  eggs  are  thoroughly 
stirred  together,  flavored  with  a  little  lemon,  the  icing  is  done. 

FROSTING  WITH  GELATINE. 

Dissolve  one  tablespoonful  of  gelatine  in  six  tablespoonf uls  of 
boiling  water,  strain  and  thicken  with  powdered  sugar  and  flavor 
with  lemon  or  with  anything  you  like;  beat  till  very  white.  This 
is  enough  to  frost  two  cakes.  This  icing  will  not  crumble  in  cut- 
ting and  is  very  nice. 

BJILED  FROSTING. 

Whites  of  three  eggs,  beaten  to  a  stiff  froth,  two  teacupfuls  of 
granulated  sugar,  one-half  cup  of  hot  water;  boil  sugar  briskly 
for  five  minutes  or  until  it  "ropes"  from  the  end  of  the  spoon, 
turn  while  hot  upon  the  beaten  eggs,  and  stir  until  cold.  Add 
one-half  teaspoonful  of  citric  acid  and  flavor  to  taste.  If  you 
like,  add  half  pound  sweet  almonds  blanched  and  pounded  to 
a  paste,  and  it  will  be  found  very  nice.  This  amount  will  frost 
the  top  and  sides  of  two  large  cakes. 

To  BLANCH  ALMONDS. 

Pour  boiling  water  on  them,  slip  their  "coats"  off,  and  throw 
them  in  cold  water,  to  prevent  them  turning  yellow;  when  pound- 
ed, moisten  with  whites  of  eggs,  rose  water,  or  orange  flower 
water. 


CAKE.  163 

ALMOND  ICING — Very  fine.     ^ . 

Beat  up  the  whites  of  six  eggs  to  a  stiff  froth;  add  one  pound 
of  blanched  almonds,  pounded  tine,  with  a  little  rose  water,  then 
mix  in  by  degrees,  five  teacupfuls  of  powdered  sugar;  put  it  on 
the  cake  very  thick,  and  when  nearly  dry,  cover  with  plain  icing. 

CHOCOLATE  ICING. 

Two  sticks  of  chocolate,  grated,  one-half  cup  of  sweet  milk, 
one  tablespoonful  cornstarch,  one  teaspoonful  vanilla.  Boil 
two  minutes,  sweeten  to  taste,  and  add  the  vanilla. 

To  COLOR  ICING. 

To  color  a  delicate  pink,  use  strawberry,  currant  or  cranberry; 
or  the  grated  peeling  of  an  orange  or  lemon  moistened  with  the 
juice  and  squeezed  through  a  thin  cloth,  will  color  a  handsome 
yellow. 

FURIT  CAKE.     (No.  1.) 

One  and  one-half  pounds  of  flour,  one  and  one-half  pounds  of 
sugar,  one  and  one-half  pounds  of  butter,  two  pounds  of  currants, 
two  pounds  of  raisins,  one-half  pound  of  citron,  one-half  ounce 
each  of  mace,  cloves  and  cinnamon,  twelve  eggs,  one  cupful  of 
molases,  one  cupful  of  strong  coffee,  one  teaspoonful  of  soda. 

FRUIT  CAKE.     (No.  2.) 

One  pound  of  brown  sugar,  one  pound  of  butter,  10  eggs,  one 
pound  of  flour,  two  pounds  of  raisins,  two  pounds  of  currants, 
one-half  pound  of  citron,  one  nutmeg,  one  teaspoonful  cloves, 
and  one  of  allspice,  one  cupful  of  boiled  cider,  two  teaspoonfuls 
Equity  baking-powder. 

BLACK  FRUIT  CAKE.     (No.  3.) 

Four  cupfuls  of  sugar,  two  cupfuls  of  butter,  one  cupful  cold, 
strong  green  tea,  eight  cupfuls  of  flour,  one-half  pint  sour  cream, 
eight  eggs,  two  pounds  of  raisins,  two  pounds  of  currants,  and 
two  of  almonds,  one-half  pound  of  citron,  one  tablespoonful  of 
cloves,  one  teaspoonful  saleratus,  one  lemon,  two  grated  nutmegs, 
one  cupful  molasses. 


164  CAKE. 

WEDDING  CAKE — Very  fine. 

Four  pounds  of  flour,  four  pounds  of  sugar,  three  pounds  of 
butter,  forty  eggs,  five  pounds  of  stoned  raisins,  three  pounds 
currants,  one  pound  of  citron,  chopped,  one  ounce  of  mace,  half 
ounce  of  nutmeg,  six  teaspoonfuls  of  rose  water,  one  tablespoon- 
ful  of  oil  of  lemon,  four  teaspoonfuls  of  baking-powder  or  two 
ounces  of  ammonia,  well  dissolved.  Beat  the  butter  and  sugar  to 
a  cream,  whisk  the  whites  and  yolks  of  eggs  separately,  then  mix 
and  add  the  flour,  gradually;  last,  the  spices,  fruit  and  ammonia. 
Beat  well  and  bake  six  hours. 

FROSTING  FOR  WEDDING  CAKE. 

Three  and  one-half  pounds  double  refined  sugar,  whites  of 
twelve  eggs,  beaten  to  a  stiff  froth,  then  add  the  sugar,  add  a 
little  potato  starch,  gradually,  add  the  juice  of  one  lemon. 
Beat  well,  spread  with  a  knife.  Ornaments  may  be  made  of  the 
frosting  by  putting  a  little  into  a  paper  funnel  and  squeezing  it 
through  in  designs  upon  the  cake,  after  the  plain  coat  has  well 
set. 

FRUIT  CAKE.     (No  4.) 

Three  cupfuls  of  granulated  sugar,  two  cupfuls  of  butter,  one- 
half  cup  of  molasses,  four  and  one-half  cupfuls  of  flour,  five  eggs, 
three  pounds  of  raisins,  one  and  one-half  of  currants,  one-half 
pound  of  citron,  one  teaspponful  of  Equity  baking-powder,  one 
teaspoonful  of  cloves,  allspice,  nutmeg  and  mace,  one  tablespoon- 
ful  of  cinnamon. 

BLACK  CAKE.     (No.  5.) 

Yolks  of  eight  eggs,  one  cupful  of  butter,  two  of  granulated 
sugar,  one  cupful  of  sweet  milk,  three  pounds  of  raisins,  two  of 
currants,  half  of  them  chopped,  one  and  one-half  pounds  of 
citron,  one-half  pound  each  dates,  figs,  and  almonds,  one  cupful 
of  molasses,  six  cupfuls  of  flour  browned  if  you  wish  the  cake 
very  dark,  one  tablespoonful  of  cinnamon,  allspice,  cloves,  one 
nutmeg,  two  teaspoonfuls  of  baking-powder. 


CAKE.  165 

FRCTT  CAKE.    (No.  6.) 

One  and  one-half  pounds  of  floor  (browned),  one  and  one-half 
pounds  of  sugar,  one  and  one-fourth  of  batter,  two  pounds  of 
raisins,  two  of  currants,  one  pound  citron,  two  nutmegs,  one-half 
pint  of  molasses,  one  half  teaspoonful  of  soda,  one  teaspoonful 
of  cloves,  and  one  of  cinnamon,  ten  eggs,  three  taMespoocfuls 
of  rose  water.  Bake  three  hours. 

EVEBY  DAY  FBOT  CAKE. 

One  cupful  of  butter,  two  cupfuls  of  sugar,  one  cupful  molas- 
ses, six  cupfuls  flour,  one  cupful  sour  cream  or  milk,  four  eggs, 
one  heaping  teaspoonful  of  soda,  one  pound  of  raisins,  one  pound 
of  currants,  one-fourth  pound  of  citron,  nutmeg,  cloves  and  mace, 
one  tablespoonful  of  each. 

RUTH'S  CAKE. 

One  cupful  sugar,  one-half  cup  butter,  one  capful  sour  milk, 
one  teaspoonful  soda,  one-half  nutmeg,  one  teaspoonful  cinna- 
mon, one  cupful  chopped  raisins,  two  and  one-half  cupfuls  flour, 
a  little  salt. 

No  NAME  CAKE. 

One  scant  cup  of  butter,  one  cupful  of  brown  sugar,  one-fourth 
cup  inilk,  one  cupful  molasses,  three  cupfuls  flour,  two  eggs,  one- 
half  teaspoouful  of  soda,  one  cupful  currants,  one-half  pound  of 
citron,  one  and  one-half  pounds  of  seedless  raisins,  one  teaspoon- 
ful each  cloves  and  cinnamon,  one-half  nutmeg;  add  more  fruit 
if  you  wish.  Bake  in  bread  pans  from  two  to  three  hours, 

COLD  WATER  CAKE. 

One  cupful  of  butter,  two  cupfuls  brown  sugar,  three  cupfuls 
flour,  one  cupful  cold  water,  three  eggs,  well  beaten,  one  tea- 
spoonful  soda,  one  teaspoonful  cloves,  one  nutmeg,  one  table- 
spoonful  cmiiamou,  one  cupful  raisins  or  currants. 

• 

COFFEE  CAKE,    (No,  1,) 

Two  cupfuls  brown  sugar,  one  cupful  butter,  one  cupful  mo- 
lasses, one  cupful  strong  coffee,  as  prepared  for  the  table,  four 


166  CAKE. 

eggs,  one  teaspoonful  saleratus,  two  teaspoonfuls  cinnamon,  two 
teapoonfuls  cloves,  one  teaspoonful  of  grated  nutmeg,  one  pound 
of  raisins,  one  pound  of  currants,  four  cupfuls  of  flour. 

COFFEE  CAKE.     (No.  2.) 

One  cupful  of  butter,  one  cupful  of  sugar,  one  cupful  molass- 
es, one  pound  of  raisins,  one  teaspoonful  each  of  soda,  cinnamon 
and  allspice,  one-half  nutmeg,  three  eggs  (it  can  be  made  with 
one  or  two  eggs).  Sift  the  soda  in  the  molasses.  Excellent. 

SPICE  CAKE. 

Four  and  one-half  cupfuls  of  flour,  three  cupfuls  of  sugar,  one 
and  one-half  cupfuls  butter,  one  cupful  of  sour  milk,  four  eggs, 
one  teaspoonful  of  saleratus,  two  teaspoonfuls  each  of  cloves, 
nutmeg,  and  cinnamon,  one  pound  of  raisins,  one  pound  of  cur- 
rants, one-fourth  pound  of  citron. 

MOUNT  VERNON  CAKE. 

One  and  one-fourth  pounds  of  white  sugar,  one-half  pound  of 
butter,  one  and  three-fourths  pounds  of  flour,  six  eggs,  one  pint 
of  sour  cream,  one  teaspoonful  soda,  dissolved  in  water  and 
strained;  rind  of  two  lemons,  juice  of  one  lemon,  one  nutmeg,  a 
little  mace,  one  pound  of  raisins,  one  pound  of  currants,  one-half 
pound  of  citron.  Cream  the  butter  and  sugar  well  together,  add 
the  yolks  of  the  eggs,  well  beaten,  then  the  cream  and  flour,  al- 
ternately, then  the  beaten  whites  of  the  eggs.  Have  the  fruit 
floured,  and  stir  this  in  last  of  all.  Bake  about  two  and  one-half 
hours,  and  cover  with  buttered  paper  while  baking. 

NUT  CAKE. 

Two  cupfuls  of  sugar,  one  cupful  of  butter,  three  cupfuls  of 
flour,  one  cupful  of  cold  water,  four  eggs,  three  teaspoonfuls  of 
Equity  baking-powder,  three  cupfuls  kernels  of  hickorynuts  or 
white  walnuts,  carefully  picked  out,  and  added  last  of  all. 

CLOVE  CAKE. 

Four  and  one-half  coffeecupfuls  of  sifted  flour,  three  coffeecup- 
fuls  of  sugar,  one  and  one-half  cupfuls  of  butter,  one  teacupful 


CAKE.  167 

of  cream  or  sour  milk,  one  teaspoonful  of  saleratus,  four  eggs, 
one  tablespoonful  each  cloves,  cinnamon  and  nutmeg,  one  pound 
each  of  fruit  and  citron. 

PORK  CAKE. 

One  pound  of  fat,  salt  pork,  one  pint  of  boiling  water,  one 
pint  of  New  Orleans  molasses,  two  cupfuls  of  brown  sugar,  one 
pound  of  raisins,  one  pound  of  currants,  one-half  pound  of  al- 
monds, one  teaspoonful  each  of  allspice  and  nutmeg,  one  table- 
spoonful  of  saleratus,  six  cupfuls  of  flour.  Chop  the  pork  very 
fine,  and  pour  over  it  the  boiling  water;  when  cold,  add  the  mo- 
lasses and  sugar,  then  the  saleratus  and  spices,  next  the  flour; 
blanch  and  chop  the  almonds,  and  add  them  with  the  rest  of  the 
fruit. 

OLD  HARTFORD  ELECTION  CAKE — 100  years  old. 

Four  pounds  of  dried  and  sifted  flour,  two  pounds  of  butter, 
two  pounds  of  sugar,  three  gills  of  distillery  yeast,  or  twice  the 
quantity  of  home-brewed,  half  an  ounce  of  nutmeg,  and  two 
pounds  of  fruit.  A  quart  of  milk.  Rub  the  butter  very  fine  into 
the  flour,  add  half  the  sugar,  then  the  yeast,  then  half  the  milk, 
hot  in  winter,  blood  warm  in  summer,  then  the  eggs,  well  beaten, 
and  the  remainder  of  the  milk.  Beat  it  well,  and  let  it  stand  to 
rise  all  night.  Beat  well  in  the  morning,  adding  the  sugar  and 
the  spice.  Let  it  rise  three  or  four  hours,  till  very  light.  Put 
the  cake  in  buttered  pans,  and  put  in  the  fruit  as  directed  previ- 
ously. If  you  wish  it  richer,  add  a  pound  of  citron. 

LOAF  CAKE. 

One  pint  new  milk,  two  pounds  of  flour,  one  pint  of  sugar, 
three-fourths  pint  of  butter,  one  and  one-half  pounds  of  raisins, 
seeded  and  chopped,  five  eggs.  Make  a  thick  batter  over  night, 
by  warming  half  of  the  milk.  Stir  into  it  one  teacupful  of  good 
potato  yeast.  In  the  morning  it  will  be  very  light;  stir  into  this 
yeast  the  balance  of  the  milk,  warmed,  then  the  sugar,  and  but- 
ter, melted,  then  the  eggs,  beaten  to  a  stiff  froth;  lastly,  the  rai- 
sins. Keep  the  cake  warm  while  making  it.  This  will  make  two 
common  sized  loaves.  Let  them  stand  until  they  are  light.  Bake 
in  a  slow  oven  about  one  hour,  or  until  done. 


1G8  CAKE. 

CONNECTICUT  LOAF  CAKE. 

Three  cupfuls  of  sweet  milk,  one  cupful  of  yeast,  four  cupt'uls 
of  powdered  sugar,  three  eggs,  two  cupfuls  of  butter,  two  pounds 
of  raisins,  three  nutmegs,  one  large  spoonful  cinnamon.  Warm 
the  milk,  add  the  yeast,  and  two  cupfuls  of  sugar;  stir  this  to  a 
thick  batter;  when  light,  add  the  eggs,  well  beaten,  two  more 
cupfuls  of  sugar,  the  butter,  nutmeg  and  cinnamon.  Having 
seeded  your  raisins,  flour  them  well,  and  put  them  in  the  last 
thing.  This  makes  four  good  loaves.  After  standing  until  light, 
in  the  tins,  bake  in  a  moderate  oven;  when  done,  frost. 

BREAD  CAKE. 

On  baking  day  take  from  your  dough,  after  its  second  rising, 
three  cupfuls  of  dough;  add  two  cupfuls  white  sugar,  one  cupful 
of  butter,  creamed  with  the  sugar,  four  eggs,  one  teaspoonful  of 
soda,  dissolved  in  warm  water,  two  tablespoonfuls  of  sweet  milk, 
one  cupful  of  currants,  washed  and  dredged,  one  cupful  of  chop- 
ped raisins,  one  teaspoonful  of  nutmeg,  one  teaspoonful  of  cloves, 
citron,  if  you  like.  Beat  the  yolks  very  light,  add  the  creamed 
butter  and  sugar,  the  spice,  milk,  soda  and  dough;  stir  till  well 
mixed;  put  in  the  beaten  whites,  and  lastly,  the  fruit;  beat  hard, 
put  in  two  buttered  pans,  let  it  get  light,  and  bake  till  done. 

DRIED  APPLE  CAKE. 

Soak  three  cupfuls  of  dried  apples  over  night,  chop  them  rath- 
er coarsely,  add  two  cupfuls  of  black  molasses,  and  boil  half  an 
hour.  Do  not  use  the  water  the  apples  were  soaked  in.  When 
cold,  add  four  eggs,  one  cupful  of  butter,  one  cupful  of  very 
brown  sugar  two  teaspoonfuls  of  cinnamon,  two  teaspoonfuls  of 
allspice,  one-half  teaspoonful  of  cloves,  two  teaspoonfuls  of  gin- 
ger, one  grated  nutmeg,  one  teaspoonful  saleratus  (not  soda),  one 
cupful  raisins,  one  cupful  of  currants,  three  cupfuls  of  flour. 
Bake  in  moderate  oven;  when  done,  frost. 

MARBLE  CAKE. 

WHITE  PART. — One  and  one-half  cupfuls  of  white,  powdered 
sugar,  one-half  cup  of  butter,  one-half  cup  of  sweet  milk,  two  and 


CAKE.  169 

one-half  cupfuls  of  flour,  whites  of  four  eggs,  two  tablespoonfuls 
of  Equity  baking-powder.     Flavor  to  taste. 

DARK  PART. — One  cupful  of  very  dark  sugar,  one-half  cup  mo- 
lasses, one-half  cup  of  butter,  one-half  cup  of  sour  milk,  two  and 
one-half  cupfuls  of  flour,  yolks  of  four  eggs.  Butter  your  mould, 
and  put  in  the  dark  and  light  batter  in  alternate  tablespoonfuls. 

GROOM'S  CAKE. 

Ten  eggs,  beaten  separately,  one  pound  each  of  butter,  white 
sugar  and  flour,  two  pounds  of  almonds,  blanched  and  chopped 
fine,  one  pound  of  seeded  raisins,  half  pound  of  citron,  shaved 
fine.  Beat  the  butter  to  a  cream,  add  the  sugar  gradually,  then 
the  well  beaten  yolks;  stir  all  till  very  light,  and  add  the  chopped 
almonds;  beat  the  whites  stiff  and  add  gently  with  the  flour;  take 
a  little  more  flour  and  sprinkle  over  the  raisins  and  citron,  then 
put  in  the  cake-pan,  first  a  layer  of  cake  batter,  then  a  layer  of 
raisins  and  citron,  then  cake,  and  so  on  till  all  is  used,  finishing 
off  with  a  layer  of  cake.  Bake  in  a  moderate  oven  two  hours. 

IMPERIAL  CAKE. 

One  pound  of  butter  and  one  of  sugar  beaten  to  a  cream,  one 
pound  flour,  the  grated  rind  and  juice  of  a  lemon,  nine  eggs, 
one  and  a  quarter  pounds  of  almonds  before  they  are  cracked, 
half  pound  citron,  half  pound  raisins;  beat  the  yolks  light,  add 
sugar  and  butter,  then  the  whites,  beaten  to  a  stiff  froth,  and  the 
flour,  reserving  a  part  for  the  fruit,  and  lastly,  the  nuts  blanched, 
cut  fine  and  mixed  with  fruit  and  the  rest  of  the  flour.  This  is 
very  delicious,  and  will  keep  for  months. 

LEMON  CAKE. 

Two  cupfuls  of  sugar,  one  cupful  of  butter,  four  cupfuls  of 
flour,  five  eggs,  one  large  lemon,  one  cup  of  sweet  milk,  one  tea- 
spoonful  of  saleratus.  Kub  the  butter  and  sugar  to  a  cream, 
then  stir  in  the  yolks  of  the  eggs,  well  beaten;  dissolve  the  sale- 
ratus in  the  milk,  and  add  that  next;  beat  the  whites  of  the  eggs 
to  a  stiff  froth,  and  stir  them  in  alternately  with  the  flour;  lastly, 
add  the  juice  and  grated  rind  of  the  lemon.  Bake  at  once. 


170  CAKE. 

COCOANUT  CAKE. 

One-half  cup  of  butter,  two  and  one-half  coffeecups  of  sugar, 
four  and  one-half  coffeecups  of  flour,  two  grated  cocoanuts, 
one  coffeecup  of  sweet  milk,  whites  of  seven  eggs,  three  small 
teaspoonfuls  of  Equity  baking-powder.  Reserve  a  handful  of 
the  cocoanut  for  frosting. 

WHITE  CAKE. 

Whites  of  six  eggs,  scant  three-fourths  of  a  cup  of  butter,  one 
and  one-fourth  cup  of  sugar,  one  teaspoonf ul  of  Equity  baking- 
powder.  Mix  the  baking-powder  well  with  the  flour,  and  pass 
it  through  the  sieve  four  times.  Beat  the  butter  to  a  light  cream, 
and  add  the  flour  to  it  stirring  it  in  gradually  with  the  ends  of  the 
fingers,  until  it  is  a  smooth  paste.  Beat  the  whites  of  six  eggs  to 
a  stiff  froth,  and  mix  in  them  the  pulverized  sugar;  now  stir  the 
egg  and  sugar  gradually  into  the  flour  and  butter,  and  mix  it 
smoothly  together  with  the  egg- whisk;  as  soon  as  smooth,  put  it 
in  the  oven,  the  heat  of  which  should  be  moderate  at  first.  Mix- 
ing cake  in  this  way  makes  it  very  fine  grain. 

SNOW  CAKE. 

Three-fourths  cup  of  butter,  two  cupf  uls  of  powdered  sugar,  one 
cupful  of  sweet  milk,  one  of  cornstarch,  two  of  flour,  one 
and  one-half  teaspoonfuls  of  Equity  baking-powder.  Mix  corn- 
starch,  flour,  baking-powder  together,  add  to  butter  and  sugar 
(which  has  been  stirred  to  a  cream),  alternately  with  the  milk; 
lastly,  add  the  whites  of  seven  eggs;  flavor  to  taste.  Never  fails 
to  be  good. 

WHITE  CAKE. 

Whites  of  eight  eggs,  beaten  stiff,  small  cupful  of  butter,  two 
cupfuls  of  pulverized  sugar,  three-fourths  cup  of  sweet  milk, 
small  teaspoonful  of  soda,  two  teaspoonfuls  of  cream-tartar,  or 
three  teaspoonfuls  of  Equity  baking-powder,  three  and  one-half 
cupfuls  of  flour.  Stir  the  butter  and  sugar  to  a  cream,  add  the 
milk  and  soda,  then  one-half  the  eggs,  two  cups  of  flour,  then  the 
rest  of  the  eggs  with  the  cupful  of  flour,  in  which  the  cream-tar- 
tar has  been  well  mixed.  Makes  two  loaves. 


A??!^ 

.M^miHissi    ,  WHITE  OAKE. 

C" 

Two  cupfuls  of  sugar,  one-half  cup  of  butter,  whites  of  four 
eggs,  one  cup  of  sweet  milk,  three  cupfuls  of  flour,  three  small 
^teaspoonfuls  of  baking-powder  sifted  into  the  flour.  Beat  the 
butter  and  sugar  to  a  cream,  stir  in  the  milk  and  flour,  a  little  at  a 
time,  add  the  whites  last.  All  cake  should  be  well  stirred  before 
the  whites  of  the  eggs  are  added.  Never  fails. 

CORNSTARCH  CAKE. — Very  nice. 

One  cupful  of  butter,  two  of  powdered  sugar,  two  cupfuls  of 
flour,  one  of  cornstarch,  whites  of  seven  eggs,  two  teaspoonfuls 
of  Equity  baking-powder,  cup  sweet  milk.  Flavor  as  you  like. 

DELICATE  CAKE. 

Whites  of  five  eggs,  beaten  to  a  stiff  froth,  one-half  cupful  of 
butter,  two  of  sugar,  one  of  sweet  milk,  two  and  one-half  tea- 
spoonfuls  of  Equity  baking-powder,  one  teaspoonful  of  bitter 
almond,  three  cupfuls  of  flour. 

SNOW  BALL  CAKE. 

One  cupful  of  sugar,  one-half  cup  of  butter,  one-half  cup  of 
sweet  milk,  two  cups  of  flour,  whites  of  three  eggs,  two  teaspoon- 
fuls of  Equity  baking-powder.  Flavor  with  lemon.  Bake  in 
one  loaf;  when  done  frost. 

FEATHER  CAKE.     (No.  1.) 

Four  eggs,  two  cups  of  sugar,  one  cupful  of  sweet  milk,  three 
cupfuls  of  flour,  melted  butter  size  of  an  egg,  one  teaspoonful  of 
soda,  two  teaspoonfuls  of  cream-tartar.  Flavor  with  lemon  or 
nutmeg, 

FEATHER  CAKE.     (No.  2.) 

One  cupful  of  sugar,  one-half  cup  of  butter,  one-half  cup  milk, 
two  cupfuls  of  flour,  two  teaspoonfuls  of  Equity  baking-powder, 
two  whole  eggs,  and  yolk  of  one  more.  Keserve  the  white  for 
frosting.  Stir  the  butter  and  sugar  to  a  cream,  add  the  beaten 
yolks,  next  the  milk,  then  the  flour  with  the  baking-powder; 
lastly,  the  whites  of  the  eggs.  Bake,  and  frost. 


172  CAKE. 

POUND   CAKE — Excellent. 

One  pound  of  flour,  one  pound  of  sugar,  three-fourths  pound 
of  butter,  ten  eggs,  one  nutmeg,  one  teaspoonful  of  mace.  Cream 
half  of  the  butter  with  the  flour,  add  the  spice,  beat  the  yolks  un- 
til very  light,  add  the  sugar,  then  the  beaten  whites  and  the  rest 
of  the  flour,  alternately.  When  this  is  thoroughly  mixed,  put  all 
together  and  beat  steadily  for  half  an  hour.  If  properly  made, 
and  baked,  this  is  a  delicious  cake. 

CENTENNIAL  POUND  CAKE. 

Twelve  eggs,  leaving  out  three  yolks.  Beat  separately.  Three- 
fourths  pound  of  butter,  one  pound  of  sugar.  Sugar  and  butter 
worked  together  with  the  hand.  Then  add  the  yolks,  next  the 
flour,  lastly,  the  whites.  Flavor  with  rose,  lemon  or  vanilla. 

BAKER'S  POUND  CAKE. 

One  and  one-fourth  pounds  of  butter,  one  and  one-fourth  of 
sugar,  ten  eggs,  one-half  ounce  of  ammonia,  dissolved  in  one 
pint  of  milk.  Season  with  lemon,  mace  and  cinnamon.  Add 
raisins  and  fruit  to  taste,  flour  to  stiffen. 

WHITE  POUND  CAKE. 

One  pound  powdered  sugar,  one  pound  of  flour,  half  pound  of 
butter,  whites  of  sixteen  eggs,  teaspoonful  of  Equity  baking- 
powder,  sifted  thoroughly  with  the  flour;  put  in  moderate  oven 
with  gradual  increase  of  heat.  When  baked,  frost  with  boiled 
icing  while  both  cake  and  icing  are  warm. 

GOLDEN  POUND  CAKE. 

One  pound  of  sugar,  three-fourths  pound  of  flour,  ten  ounces 
of  butter,  one  cupful  of  sweet  milk,  three  teaspoonfuls  of  Equity 
baking-powder,  yolks  of  sixteen  eggs. 

WASHINGTON  CAKE. 

Two  teacupfuls  of  butter,  two  cupfuls  of  sugar,  one  quart  of 
flour,  six  eggs,  two  cupfuls  of  sour  cream  or  milk,  one  grated 
nutmeg,  one  teaspoonful  of  cinnamon,  one  tablespoonful  of  soda, 


CAKE.  173 

dissolved  in  warm  water,  and  strained  into  the  milk  just  before 
adding  the  latter  into  the  cake.  Cream  the  butter  and  sugar,  add 
the  yolks  whipped  light,  then  the  cream  and  spice,  next  the  flour, 
then  the  rose  'and  a  double  handful  of  citron,  cut  in  strips  and 
floured,  then  the  beaten  whites.  Stir  all  well  and  bake  in  a  loaf 
or  card. 

HICKORYNUT  CAKK. 

One  cupful  of  butter,  two  of  sugar,  one  cupful  of  new  milk, 
four  cupfuls  of  flour,  whites  of  eight  eggs,  two  cupfuls  of  hickory- 
nut  kernels,  one  teaspoonful  of  lemon  extract,  three  teaspoonfuls 
of  Equity  baking-powder.  Add  the  nuts  last. 

NUT  CAKE. 

Two  cupfuls  of  sugar,  one  cupful  of  butter,  three  cupfuls  of 
flour,  one  cupful  of  cold  water,  four  eggs,  three  teaspoonfuls  of 
Equity  baking-powder,  two  cupfuls  of  kernels  of  hickorynuts, 
or  white  walnuts,  carefully  picked  out,  and  added  last  of  all. 

WHITE  FRUIT  CAKE. 

Whites  of  twelve  eggs,  one  cupful  of  butter,  two  cupfuls  of 
sugar,  two  pounds  of  almonds,  one  pound  of  citron,  one  cocoa- 
nut,  one  lemon,  juice  and  grated  rind,  orange  peel  and  rose  water, 
three  teaspoonfuls  of  Equity  baking-powder,  five  cups  of  flour. 

ALMOND  CAKE. 

Beat  the  yolks  of  twelve  eggs  to  a  froth,  with  twc  cups  of 
powdered  sugar,  beat  the  whites  of  the  eggs,  and  stir  into  the 
yolks  and  sugar;  add  gradually,  one  quart  of  sifted  flour,  with 
three  teaspoonfuls  of  Equity  baking-powder,  half  pound  of 
blanched  almonds,  pounded,  with  rose  water,  beat  well  and  add 
three  tablespoonfuls  of  thick,  sweet  craam;  bake  in  long  tin  pan 
and  frost. 

QUEEN  CAKE. 

Beat  one  pound  butter  to  a  cream,  with  a  tablespoouful  of  rose 

water  then  add  one  pound  of  fine  white  sugar,  ten  eggs  beaten  very 

ight,  one  and  one-fourth  pounds  of  flour,  beat  the  cake  well  to- 


174  CAKE. 

gether;  then  add  one  half  pound  of  shelled  almonds,  blanched 
and  beaten  to  a  paste;  bake  one  hour  in  a  good  oven. 

BRIDE'S  CAKE.     (No.  1.) 

One  pound  of  powdered  sugar,  fourteen  ounces  of  flour,  seven 
ounces  of  butter,  three  tablespoon fuls  of  sweet  milk,  whites  of 
sixteen  eggs,  two  small  teaspoonfuls  of  Equity  baking-powder, 
flavor  with  bitter  almonds  or  rose  water.  First,  mix  butter  and 
sugar,  then  milk,  then  flour  and  eggs,  alternately,  and  add 
baking-powder  last. 

BRIDE'S  CAKE.     (No.  2.) 

Whites  of  twelve  eggs,  three  cups  of  powdered  sugar,  small 
cup  of  butter,  a  cup  of  sweet  milk,  four  small  cups  flour,  half 
cup  of  corn  starch,  two  teaspoonfuls  of  Equity  baking-powder, 
flavor  with  rose,  or  almond. 

LADY  CAKE. 

One  pound  of  powdered  sugar,  three-fourths  of  a  pound  of 
sifted  flour,  six  ounces  of  butter,  the  whipped  whites  of  ten  eggs. 
Flavor  with  bitter  almonds,  and  bake  in  square,  not  very  deep 
tins.  Flavor  the  frosting  with  vanilla.  The  combination  is  very 
pleasant. 

SILVER  CAKE. 

Two  cups  of  sugar,  three-fourths  cup  of  butter,  one  cup  of 
sweet  milk,  three  and  one-half  cups  of  flour,  three  small  tea- 
spoonfuls  of  Equity  baking-powder,  one  teaspoonful  of  vanilla, 
whites  of  eight  eggs,  beaten  stiff. 

GOLD  CAKE. 

The  same  as  Silver  Cake  using  the  yolks. 

CUP  CAKE. 

Two  cups  of  white  sugar,  one  cup  of  butter,  three-fourths  of 
a  cup  of  sweet  milk,  three  cups  of  flour,  one  teaspoonful  of  soda 
two  teaspoonfuls  of  cream-tartar;  flavor  with  lemon.  Beat  the 
butter  and  sugar,  to  a  cream,  add  the  beaten  yolks,  next  the  milk 
with  the  soda  dissolved  in  it,  the  flour  with  the  cream-tartar.  Beat 


CAKE.  175 

fifteen  minutes  and  add  the  whites  just  before  baking.     If  made 
according  to  rule,  this  cake  will  be  equal  to  rich  pound  cake. 

BEAUTIFUL  CAKE. 

One  and  one-half  cups  of  granulated  sugar,  one-half  cup  of 
butter,  one-half  cup  of  sweet  milk,  two  cupfuls  of  flour,  whites 
of  four  eggs,  two  teaspoonfuls  of  Equity  baking-powder,  flavor 
with  almond.  Bake  in  one  loaf.  By  using  the  yolks  with  one 
more  egg  and  one  cupful  of  currants,  made  like  the  white  cake, 
you  will  have  two  loaves  of  beautiful  cake.  When  baked,  frost. 

MARBLED  CHOCOLATE  CAKE. 

Make  a  batter  as  for  white  cake,  take  out  one  teacupful,  add  to 
it  five  tablespoonfuls  of  grated  chocolate,  moisten  with  milk, 
and  flavor  with  vanilla;  pour  a  layer  of  the  white  batter  into  the 
baking-pan,  then  drop  the  chocolate  batter  with  a  spoon  in  spots, 
and  spread  the  remainder  of  the  white  batter  over  it. 

WATERMELON  CAKE. 

WHITE  PART. — Two  cupfuls  of  sugar,  one-half  cup  of  butter, 
one  cupful  of  sweet  milk,  three  teaspoonfuls  of  Equity  baking- 
powder,  three  cupfuls  of  flour,  one  lemon. 

PINK  PART. — Made  the  same  as  the  white,  except  use  pink  sugar 
(which  can  be  bought  at  the  confectioner's),  and  one-half  pound 
of  raisins.  Put  the  raisins  in  the  sugar.  Put  the  pink  part  all 
in  the  center  of  the  pan,  and  the  white  on  the  outside. 

BERWICK  SPONGE  CAKE. 

Beat  six  eggs,  yolks  and  whites  together,  two  minutes,  add 
three  cupfuls  of  sugar  and  beat  five  minutes,  two  cupfuls  of  flour 
with  two  teaspoonfuls  cream-tartar  and  beat  two  minutes,  one  and 
one-third  cupful  of  cold  water,  with  one  teaspoonful  of  saleratus 
dissolved  in  it  and  beat  one  minute.  The  grated  rind  and  the 
juice  of  half  a  lemon  a  little  salt,  add  two  more  cupfuls  of  flour 
and  beat  another  minute. 

SPONGE  CAKE. 

Ten  eggs,  one  pound  of  powdered  sugar,  one-half  pound  of 
flour,  juice  of  half  a  lemon,  with  the  rind  grated.  After  all  the 


176  CAKE. 

ingredients  are  ready,  the  sugar  and  flour,  sifted,  the  lemon  peel 
grated,  the  half  lemon  squeezed,  and  the  tins  buttered.  The 
success  of  this  cake  is  in  the  beating  of  the  eggs.  Two  persons 
should  beat  them,  at  least  half  an  hour,  one  beating  the  whites 
and  the  other  the  yolks  and  half  the  sugar  together.  Next  cut 
the  yolks  into  the  whites,  then  stir  in  lightly  the  remainder  of 
the  sugar,  then  the  flour  and  lemon,  by  degrees.  The  oven  heat 
should  be  rather  moderate  at  first.  Much  of  the  success  depends 
upon  this,  as  the  latter  should  be  evenly  heated  throughout,  be- 
fore it  begins  to  rise.  When  baked,  spread  over  the  cakes  a 
wafer  thickness  of  icing. 

SPONGE  CAKE. 

Three  eggs,  beat  three  minutes,  one  and  one-half  cupfuls  of 
sugar,  beat  two  minutes,  one-half  cup  cold  water,  two  cupfuls  of 
flour,  two  heaping  teaspoonfuls  of  Equity  baking-powder,  a  little 
salt  and  flavoring. 

SCROLL  CAKE. 

Seven  eggs,  two  cupfuls  of  sugar,  two  teaspoonfuls  of  Equity 
baking-powder,  two  cupfuls  of  flour;  flavor  with  lemon.  Beat 
well  together,  and  bake. 

FIFTH  AVENUE  CAKE. 

Whites  of  ten  eggs,  one  cupful  of  powdered  sugar,  one  cupful 
flour,  two  teaspoonfuls  of  Equity  baking-powder,  juice  of  one 
lemon. 

WHITE  SPONGE  CAKE. 

Whites  of  twelve  eggs,  four  cupfuls  of  powdered  sugar,  one 
tablespoonful  of  bleached  butter,  three  cupfuls  of  flour,  or  two 
cupfuls  of  flour  and  one-half  cup  of  cornstarch,  four  tablespoon- 
fuls  of  sweet  milk,  three  teaspoonfuls  of  Equity  baking-powder. 
To  bleach  butter,  put  it  in  cold  water  and  wash  it  till  very  white. 

GERMAN  CAKE. 

Nine  eggs,  beaten  separately,  one  cupful  of  sugar,  the  rind  and 
juice  of  one  lemon,  two  cupfuls  of  grated,  stale,  white  bread,  one 
cupful  blanched  almonds,  chopped  fine.  Bake  in  a  slow  oven. 


CAKE.  177 

ANGEL  CAKE. 

Whites  of  eleven  eggs,  one  and  one-half  cupfuls  of  sugar  (fine 
crushed,  rolled  fine),  one  cupful  of  flour,  one  teaspoonful  each  of 
Equity  baking-powder  and  vanilla.  Measure  sugar  and  flour, 
before  sifting,  then  sift  sugar  once,  and  the  flour  four 
times,  adding  baking-powder  the  last  time.  Bake  in  a  very  slow 
oven  without  butteiing  the  pan.  When  it  is  done  turn  the  pan 
upside  down,  resting  the  corners  on  something  so  that  the  air  can 
reach  it  while  cooling.  The  eggs  must  be  beaten  quickly,  and 
have  no  water  in  them.  Do  not  let  them  stand  a  minute; 
have  sugar  and  flour  ready  before  beating.  Bake  forty  minutes. 
Keep  a  pint  dish  of  hot  water  in  the  oven,  while  baking.  Do  not 
open  the  oven,  at  least  twenty  minutes  after  being  put  in.  Avoid 
janing  the  oven  while  the  cake  is  baking.  Use  a  new  pan  to  bake 
the  cake,  and  use  this  dish  for  no  other  purpose. 

ANGEL  FOOD. 

Whites  of  eleven  eggs,  beaten  to  a  stiff  froth,  one  and  one-half 
cupfuls  of  granulated  sugar,  sift  four  times,  one  cup  of  flour, 
pinch  of  salt,  flavor  to  taste,  one  teaspoonful  of  cream-tartar. 
Sift  the  flour,  add  the  cream-tartar,  sift  again,  sift  the  flour  and 
sugar  twice  more,  then  add  sugar  lightly  to  beaten  eggs,  then  the 
flour  very  gently,  then  the  flavoring.  Beat  the  whole  all  the  time 
until  put  into  the  oven,  bake  moderately  forty  minutes.  You 
can  bake  it  in  a  loaf,  or  in  two  shallow  pans,  and  put  between, 
boiled  icing. 

WHITE  MOUNTAIN  CAKE, 

Two  cupfuls  of  powdered  sugar,  one  cupful  of  butter,  one  cup- 
ful of  sweet  milk,  three  cupfuls  of  flour,  three  teaspoonfuls  of 
Equity  baking-powder,  whites  of  six  eggs.  Bake  in  jelly-pans, 

and  frost. 

ICING. 

Whites  of  four  eggs,  and  three  teacupfuls  of  powdered  sugar, 
whipped  together  for  half  an  hour;  flavor  with  lemon,  and  add 
one  teaspoonful  of  cream-tartar;  put  between  layers  and  on  top. 
Or,  you  can  make  boiled  icing.  You  can  make  a  yellow  cake  the 
same  as  the  above  recipe,  only  using  the  yolks  of  the  eggs;  bake 


178  CAKE. 

the  same,  and  put  it  together  alternately,  first  the  yellow,  then 
the  white.  It  looks  very  pretty  when  cut.  The  two  together 
will  make  two  loaves. 

COCOANUT  CAKE. 

One  and  one-half  cupfuls  of  white,  powdered  sugar,  one-half 
cup  of  butter,  three  cupfuls  of  flour,  one  cupful  of  sweet  milk, 
one  whole  egg,  and  the  yolks  of  three,  one  cocoanut.  Bake  in 
jelly-pans.  To  prepare  cocoanut,  cut  a  hole  through  the  meat, 
at  one  of  the  eyes  in  the  end  of  the  nut,  draw  out  the  milk,  pound 
the  nut  well  on  all  sides,  to  loosen  the  meat,  crack,  take  out  the 
meat,  wipe  dry,  and  set  the  pieces  in  the  heater,  or  in  a  cool, 
open  place,  over  night,  or  for  a  few  hours,  to  dry;  then  grate. 
Make  a  boiled  icing,  put  a  handful  of  cocoanut  into  the  frosting, 
and  put  between  the  layers  of  the  cake;  frost  the  top  and  sides, 
and  sprinkle  thickly  with  cocoanut. 

WHITE  COCOANUT  CAKE. 

Two  cupfuls  of  sugar,  one  small  cupful  of  butter,  whites  of 
seven  eggs,  one  cupful  of  sweet  milk,  two  cupfuls  of  flour,  one 
cupful  of  cornstarch,  two  teaspoonfuls  of  Equity  baking-powder, 
Frost,  and  prepare  cocoanut  as  in  above  recipe. 

ORANGE  CAKE. 

One  and  one-half  cupfuls  powdered  sugar,  one-half  cup  of  but- 
ter, yolks  of  three  eggs,  and  whole  one,  three  cupfuls  of  flour, 
one  cupful  of  sweet  milk,  two  teaspoonfuls  of  Equity  baking- 
powder.  Bake  in  jelly-pans. 

THE  ICING. 

Beat  the  yolks  of  three  eggs,  and  add  the  grated  rind  and  juice 
of  two  large  or  three  small  oranges;  (be  careful  they  are  not  bit- 
ter), thicken  it  with  powdered  sugar;  put  this  between  the  layers 
of  the  cake,  and  ice  it  nicely  on  the  top  and  sides.  Any  kind  of 
white  cake  with  the  yellow  icing,  makes  a  beautiful  contrast. 

ORANGE  CAKE. 
One  cupful  of  butter,  two  cupfuls  of  white  sugar,  one  cupful 


CAKE.  179 

of  sweet  milk,  three  cupfuls  of  flour,  three  teaspoonfuls  of  Equity 
baking-powder,  five  eggs,  leaving  out  the  whites  of  two.  Bake 
in  jelly-pans.  Between  the  layers  spread  a  frosting  made  of  the 
whites  of  two  eggs,  one  pound  of  sugar,  and  juice  of  two  oranges. 
Grate  the  rind  into  the  cake. 

CUSTARD  CAKE. 

Two  cupfuls  of  sugar,  one-half  cup  of  butter,  five  eggs,  one- 
half  cup  sweet  milk,  two  and  one-half  cups  of  flour,  three  tea- 
spoonfuls  of  baking-powder.  Bake  in  jelly-pans. 

FOB  CUSTARD. — One-half  cup  of  sugar,  one  egg,  one  tablespoon- 
ful  of  oornstarch,  one  cupful  sweet  milk;  flavor  to  taste. 

WHITE  CUSTARD  CAKE. 

Two  cupfuls  of  white  sugar,  one-half  cup  of  butter,  one  cupful 
sweet  milk,  Avhites  of  six  eggs,  three  cupfuls  of  flour,  three  tea- 
spoonfuls  of  Equity  baking-powder;  bake  in  jelly-pans. 

CUSTARD. — One  pint  of  sweet  milk,  yolks  of  four  eggs,  two 
tablespoonfuls  of  cornstarch,  one-half  cup  of  sugar. 

CARAMEL  CAKE. 

One  and  one-half  cupfuls  of  sugar,  one-half  cup  of  butter,  three 
cupfuls  of  flour,  three-fourths  cup  of  sweet  milk,  whites  of  five 
eggs,  three  teaspoonfuls  of  Equity  baking-powder;  bake  in  deep 
jelly-pans. 

Make  Caramel  as  follows:  Two  coffeecupfuls  of  granulated 
sugar,  one  coffeecupful  of  cream  (if  you  cannot  get  the  cream  use 
milk),  one  spoonful  butter — wash  all  the  salt  out  of  the  butter  as 
it  curdles  the  milk.  Boil  fifteen  minutes;  stir  all  the  time  while 
boiling.  Set  off  and  stir  till  it  begins  to  thicken,  spread  between 
the  layers,  and  frost  all  over  the  outside  with  a  thick  coating  of 
the  caramel.  For  chocolate  caramel,  boil  ten  minutes,  and  add 
four  sticks  of  grated  chocolate. 

WHITE  CHOCOLATE  CAKE. 

Whites  of  six  eggs,  two  cupfuls  of  powdered  sugar,  two-thirds 
cup  of  butter,  one  cupful  of  sweet  milk,  three  cups  of  flour,  three 
teaspoonfuls  of  Equity  baking-powder;  bake  in  jelly-pans. 


180  CAKE. 

To  prepare  the  chocolate,  beat  the  whites  of  two  eggs  to  a  stiff 
froth,  add  four  sticks  of  chocolate,  eighteen  teaspoonfuls  of 
powdered  sugar,  one  teaspoonful  of  cream-tartar,  beat  well,  and 
when  the  cake  is  done,  put  between  layers,  and  frost  the  top. 

YELLOW  CHOCOLATE  CAKE. 

One  cup  very  full  of  butter,  two  cupfuls  of  sugar,  three  cup- 
fuls  of  flour,  two-thirds  cup  of  sweet  milk,  five  eggs,  three  tea- 
spoonfuls  of  Equity  baking-powder.  Bake  in  four  jelly-pans. 
Make  boiled  icing,  and  add  four  sticks  of  grated  chocolate,  first 
dissolved  in  a  little  cold  water;  put  between  layers  and  on  top. 

CHOCOLATE  CAKE. 

The  whites  of  eight  eggs,  two  cups  of  sugar,  one  of  butter, 
three  cupfuls  of  flour,  one  of  sweet  milk,  three  teaspoonfuls  of 
Equity  baking-powder.  Beat  the  butter  to  a  cream,  stir  in  the 
sugar,  and  beat  until  light;  add  the  milk,  then  the  flour  and 
beaten  whites.  When  well  beaten,  divide  into  two  equal  parts, 
and  into  half  grate  five  sticks  of  sweet  chocolate.  Bake  in  layers, 
spread  with  custard,  and  alternate  the  white  and  dark  cakes.  For 
custard  for  the  cake,  add  a  teaspoonful  of  butter  to  two  teacup- 
fuls  of  milk,  and  let  it  come  to  a  boil;  stir  in  two  eggs  beaten 
with  one  cupful  of  sugar,  add  tablespoonful  of  cornstarch,  dis- 
solved in  a  little  milk.  Frost  with  white  icing  on  top  and  sides. 

CEEAM  CHOCOLATE  CAKE. 

Three  eggs  beaten  light,  one  cupful  of  sugar,  one  of  flour, 
four  tablespoonfuls  of  milk,  two  teaspoonfuls  of  Equity  baking- 
powder.  Bake  the  cake  in  a  deep  jelly-pan,  let  it  cool,  then  cut 
through  the  center,  and  put  in  the  custard  cold.  Custard  for  the 
cake;  one  cupful  of  milk,  two  eggs,  one-half  cup  of  sugar,  three 
teaspoonfuls  of  flour,  one  of  cornstarch;  flavor  as  you  like.  Frost 
the  top  and  sides  with  chocolate  icing. 

RIBBON  CAKE. 

One-half  cup  of  butter,  three  eggs,  one  and  one-fourth  cup- 
fuls of  sugar,  one-half  cup  of  milk,  two  and  one-half  cupfuls  of 
flour,  two  teaspoonfuls  of  Equity  baking-powder.  Take  one 


CAKE.  181 

cupful  of  this  mixture  and  put  in  one  jelly-pan,  and  another 
cupful  in  another  pan,  and  bake.  These  are  for  the  top  and 
bottom  of  the  cake.  While  these  are  baking,  add  to  what  is  left 
in  the  bowl  one  teaspoonful  each  of  cinnamon,  cloves,  nutmeg, 
and  two  tablespoonfuls  of  molasses,  one  cupful  of  chopped  seed- 
ed raisins.  When  this  is  baked,  put  it  between  the  other  two 
with  just  enough  jelly  to  make  them  stick.  Roll  in  a  napkin 
till  cold. 

SPICK  CAKE. 

Two  cups  of  brown  sugar,  one  cupful  of  butter,  one  cupful  of 
sour  cream,  three  cupfuls  of  flour,  one  teaspoonful  of  soda,  three 
teaspoonfuls  of  cinnamon,  two  of  allspice,  two  of  cloves,  one 
nutmeg.  Bake  like  jelly  cake,  and  put  together  with  frosting  or 
jelly.  Frost  the  top  and  sides  with  white  icing.  Add  five  eggs. 

HlCKORYNUT   OR   ENGLISH    WALNUT   CAKK. 

One  pound  of  granulated  sugar,  one  half  pound  of  butter,  one 
teacupful  of  sweet  milk,  one  teaspoonful  of  soda,  juice  of  one 
lemon,  and  four  eggs,  three  cupfuls  of  flour,  two  cupfuls  of 
rolled  hickorynuts  or  English  walnuts,  added  with  one  cupful  of 
currants  and  raisins.  Bake  in  jelly-pans  in  a  quick  oven.  Put 
together  with  boiled  icing,  ice  the  top  and  sides  also. 

FIG  CAKE. 

SILVER  PART. — Two  cupfuls  of  sugar,  two-thirds  cup  of  butter, 
two-thirds  cup  of  milk,  whites  of  eight  eggs,  three  teaspoonfuls 
of  Equity  baking-powder,  thoroughly  sifted,  with  three  cupfuls 
flour;  ptir  butter  and  sugar  to  a  cream,  add  the  milk  and  the  flour, 
and  last  the  whites  of  the  eggs. 

GOLD  PART. — One  cupful  of  sugar,  one-half  cup  of  butter, 
one-half  cup  of  sweet  milk,  two  teaspoonfuls  of  Equity  baking- 
powder,  sifted  in  two  cups  of  flour,  yolks  of  seven  eggs,  well 
beaten,  and  one  whole  egg,  one  teaspoonful  of  allspice  and  two 
of  cinnamon;  bake  the  white  in  two  long  pie-tins.  Put  half  the 
gold  in  a  pie-tin,  and  lay  on  one  pound  halved  figs  (previously 
sifted  over  with  flour),  so  that  they  will  just  touch  each  other; 
put  on  the  rest  of  the  gold,  and  bake.  Put  the  cakes  together 


182  CAKE. 

with  frosting  while  warm,  the  gold  between  the  white  ones,  and 
cover  with  frosting. 

LEMON  JELLY  CAKE. 

Two  cupfuls  of  granulated  sugar,  one-half  cup  of  butter,  one 
cupful  of  sweet  milk,  three  cupfuls  of  flour,  three  eggs,  three 
teaspoonfuls  of  Equity  baking-powder.  Bake  in  jelly-pans. 

JELLY  FOR  CAKE. — One  cup  of  white  sugar,  one  egg,  one  lemon, 
the  rind  grated,  one  tablespoonful  of  butter.  Beat  all  together, 
and  boil  three  minutes;  let  it  get  perfectly  cold  before  using. 
Spread  between  the  layers,  and  frost  the  top  and  sides. 

ALMOND  CAKE.     (No.  1.) 

Two  cupfuls  of  powdered  sugar,  two  and  one-half  cupfuls  of 
flour,  half  cup  of  milk,  one-fourth  cup  of  butter,  whites  of  eight 
eggs,  three  teaspoonfuls  of  Equity  baking-powder.  For  custard 
take  three-fourths  pint  of  rich  sour  cream,  yolks  of  three  eggs, 
beaten  well  with  the  same  quantity  of  sugar,  one  and  one-half 
pounds  of  almonds,  blanched  and  pounded  in  a  mortar  very  fine; 
add  the  beaten  yolks  to  the  cream,  and  beat  until  as  thick  as 
sponge-cake,  then  add  the  whites  and  almonds;  flavor  with 
vanilla.  Spread  thick  between  the  layers;  frost  the  top  and  sides. 

ALMOND  CAKE.     (No.  2.) 

One-half  cup  of  butter,  two  cupfuls  of  powdered  sugar,  three 
cupfuls  of  flour,  one  cupful  of  sweet  milk,  four  eggs,  or  the 
whites  of  six,  three  teaspoonfuls  of  Equity  baking-powder. 

THE  CREAM. — One-half  pint  of  thick,  sweet  cream,  whites  of 
three  eggs,  one  pound  of  almonds,  blanched  and  pounded  to  a 
paste.  Set  the  sauce-pan,  containing  the  cream,  into  a  pan  of 
boiling  water,  and  when  the  cream  comes  to  a  boil,  stir  in  the 
whites  beaten  to  a  stiff  froth,  add  the  almonds  and  one-half  cup 
of  sugar;  let  it  get  cold,  then  flavor  with  vanilla;  spread  this 
between  the  cake,  and  frost  the  top  and  sides. 

VARIETY  CAKE. 

Make  a  batter,  as  for  cocoanut  cake;  bake  five  layers  in  jelly- 
tins;  make  frosting  of  the  whites  of  three  eggs,  two  cupfuls  of 
powdered  sugar,  two  teaspoonfuls  of  Equity  baking-powder, 


CAKE.  183 

with  frosting  for  the  first  layer  mix  rolled  English  walnuts, 
with  that  for  second  layer  mix  fine-sliced  figs,  for  the  third  with 
walnuts,  for  fourth  with  figs,  and  on  the  top  and  sides  spread  the 
plain  frosting,  with  grated  cocoanut  thickly  over  it. 

DREAM  CAKE. 

Two  cupfuls  of  pulverized  sugar,  half  cup  of  butter,  beaten  to 
a  cream;  add  half  cup  of  sweet  milk,  two  and  a  half  cups  of  flour, 
two  and  a  half  teaspoonfuls  of  Equity  baking-powder  in  the  flour, 
whites  of  eight  eggs;  it  is  baked  in  three  layers;  each  layer 
should  be  about  inch  and  a  half  thick  when  baked.  The  frost- 
ing for  the  bottom  layer  is  flavored  with  lemon,  the  next  layer 
with  vanilla,  and  the  top  layer  and  sides  are  frosted,  and  the  top 
layer  is  thickly  covered  with  cocoanut  and  is  flavored  delicately 
with  a  few  drops  of  rose  water. 

SNOW  CAKE. 

Beat  one  cupful  of  butter  to  a  cream,  add  one  and  a  half  cup- 
fuls of  flour,  and  stir  very  thoroughly  together;  then  add  one  cup- 
ful of  cornstarch,  one  cupful  of  sweet  milk,  in  which  three  tea- 
spoonfuls  of  Equity  baking-powder  have  been  dissolved;  last, 
add  the  whites  of  eight  eggs  and  two  cupfuls  of  sugar  well  beat- 
en together;  flavor  to  taste,  bake  in  sheets,  and  put  together 
with  icing. 

MlNNEHAHA    CAKE. 

Two  cupfuls  of  sugar,  half  cup  of  butter,  whites  of  six  eggs, 
or  four  whole  eggs,  one-half  cup  of  sweet  milk,  two  and  one-half 
cupfuls  of  flour,  three  teaspoonfuls  of  Equity  baking-powder. 
Bake  in  three  layers.  For  filling,  make  boiled  icing  and  add  to 
it  two  cupfuls  of  stoned  raisins,  chopped  fine,  and  place  between 
the  layers  and  over  the  top. 

PRISON  CAKE. 

One  cupful  of  butter,  two  cupfuls  of  powdered  sugar,  one  cup- 
ful of  sweet  milk,  three  cupfuls  of  flour,  whites  of  eight  eggs, 
three  teaspoonfuls  of  Equity  baking-powder. 

DARK  PART. — One  cupful  of  butter,  two  cupfuls  of  dark  brown 


184  CAKE. 

sugar,  one  cupful  of  molasses,  one  cupful  of  sour  milk,  four  cup- 
fuls  of  flour,  one  teaspoonful  of  soda,  yolks  of  eight  eggs,  one 
pound  of  currants,  one  pound  of  raisins,  all  kinds  of  spices;  bake 
in  jelly-pans.  When  cold,  put  together  with  the  following  icing : 
The  white  of  one  egg,  thoroughly  beaten,  the  grated  rind  of  two 
and  the  juice  of  three  lemons,  and  powdered  sugar  enough  to 
make  a  thick  frosting;  then  put  together,  first  dark,  then  light, 
with  frosting  between,  on  top  and  sides. 

CREAM  SPONGE  CAKE. 

Three  eggs,  beaten  separately,  one  cupful  of  sugar,  one  cupful 
of  flour,  two  tablespoonfuls  of  cold  water,  two  teaspoonfuls  of 
Equity  baking-powder.  Beat  the  sugar  and  yolks  of  the  eggs  till 
thick,  add  the  water  and  flour,  with  the  baking-powder;  lastly, 
the  whites  of  the  eggs.  Bake  in  layers,  and  make  the  cream  as 
follows:  One-half  pint  of  sweet  milk,  one-half  teacup  of  sugar, 
one  tablespoonful  of  cornstarch;  flavor  to  taste.  When  the  milk 
comes  to  a  boil,  stir  in  the  yolk  and  cornstarch,  previously  wet 
with  a  little  cold  milk;  boil  three  minutes,  take  it  off  the  fire,  add 
the  sugar  and  the  beaten  white;  let  it  get  cold  before  putting 
between  the  layers.  Add  one  egg. 

ROLLED  JELLY  CAKE. 

If  the  directions  for  making  this  cake  are  carefully  observed, 
there  will  be  no  such  thing  as  a  failure  in  making  it.  The  eggs 
are  not  beaten  separately,  and  the  faster  the  cake  is  put  together 
the  better  it  will  be.  Take  two  coffeecupfuls  of  granulated  sugar, 
two  teacupfuls  of  sifted  flour,  two  heaping  teaspoonfuls  of  Equity 
baking-powder,  pinch  of  salt;  into  this  break  six  eggs,  beat  all 
well  together,  turn  into  tins,  and  bake  in  a  quick  oven  to  a  light 
brown;  when  done,  turn  out  on  a  moulding-board,  and  spread 
with  jelly;  roll  carefully,  and  wrap  each  roll  in  a  clean  napkin. 

COCOANUT  BALLS. 

Two  cupfuls  of  sugar,  three-fourths  cup  of  butter,  three-fourths 
cup  of  milk  or  water,  whites  of  six  eggs,  two  teaspoonfuls  of 
Equity  baking-powder;  flavor  with  lemon,  Bake  in  square  pie- 
pans.  When  the  cakes  are  done  and  cold,  cut  into  square  pieces. 


CAKE.  185 

FROSTING. — Two  cupfuls  of  sugar,  eight  tablespoonfuls  of  water; 
boil  until  it  "ropes"  from  the  end  of  the  spoon,  turn  while  hot 
upon  the  beaten  whites  of  two  eggs,  beat  well,  and  use  it  hot; 
dip  the  cake  first  into  the  icing  then  into  grated  cocoanut. 

ORANGE  CAKE. 

Two  cupfuls  of  sugar,  two  and  one-half  cupfuls  of  flour,  two- 
thirds  cupful  of  sweet  milk,  four  eggs.  Put  three  teaspoonfuls 
of  Equity  baking-powder  into  the  flour  before  adding  it  to  the 
other  ingredients.  Beat  the  eggs  and  sugar  as  for  sponge  cake, 
then  add  the  milk  and  flour,  with  a  little  salt.  For  frosting, 
whites  of  two  eggs,  two  cupfuls  of  powdered  sugar,  to  which  add 
the  juice  and  grated  rind  of  two  oranges,  and  put  together. 
This  is  a  very  accommodating  cake  when  butter  is  scarce;  can  be 
used  for  any  kind  of  layer  cake,  or  it  is  very  nice  baked  in  a  loaf. 

ICE   CREAM  CAKE.      ^ 

Make  a  good  sponge  cake,  bake  half  an  inch  thick  in  jelly-pans, 
and  let  them  get  perfectly  cold;  take  a  pint  of  very  thick,  sweet 
cream,  beat  until  it  looks  like  ice  cream,  add  one  cupful  of  sugar 
and  flavor  with  vanilla;  blanch  and  chop  a  pound  of  almonds, 
stir  into  the  cream,  and  put  very  thick  between  each  layer. 

LITTLE  GOLD  CAKES. 

The  yolks  of  eight  eggs,  three  cupfuls  of  flour,  two  cupfuls  of 
sugar,  one-half  cupful  of  butter,  one  cupful  of  sweet  milk,  two 
teaspoonfuls  of  baking-powder;  flavor  to  taste.  Bake  in  small 

fluted  pans. 

RICE  CAKES. 

Take  four  pounds  of  flour,  one  pound  of  ground  rice,  two 
pounds  of  sugar,  one  pound  of  butter,  ten  eggs,  one-half  pint  of 
cold  water,  one-half  ounce  of  ammonia,  dissolved  in  the  water, 
and  added  immediately  to  the  other  ingredients  before  mixing, 
flavor  with  lemon,  wash  with  beaten  egg  and  dust  with  broken 
sugar  on  top  before  putting  in  the  oven. 

ALMOND  CAKES. 
Whites  of  eight  eggs,  beaten  to  a  froth,  stir  into  them  one 


186  CAKE. 

pound  of  powdered  sugar,  for  half  an  hour,  one-half  pound  of 
almonds,  chopped,  and  flour  sufficient  to  make  a  thick  dough. 
Drop  on  buttered  tins  dusted  with  flour.  Put  in  cinnamon  to 
suit  the  taste. 

SPONGE  DKOPS. 

One  and  one  fourth  pounds  of  sugar,  nine  eggs,  one  ounce  of 
ammonia,  one-half  pint  of  sweet  milk;  flavor  with  lemon;  one 
pound  of  flour.  Drop  on  buttered  pans  and  bake  in  a  hot  oven. 

SHREWSBURRY  CAKES. 

Four  pounds  of  flour,  two  pounds  of  sugar,  two  pounds  of 
butter,  eight  eggs,  one  pint  of  milk,  one  and  one-half  ounces  of 
ammonia,  lemon  to  taste.  Drop  on  tins  and  bake. 

CITRON  CAKES. 

Four  eggs,  whites  and  yolks  beaten  separately,  then  together, 
with  one-half  pound  white  powdered  sugar;  stir  one-half  hour; 
one-fourth  pound  of  chopped  citron,  and  the  same  of  chopped 
almonds;  flour  enough  for  thick  dough,  and  bake  like  the  above. 

LEMON  JUMBLES. 

One  egg,  one  teacupful  of  sugar,  one-half  teacup  of  butter, 
three  teaspoonfuls  of  milk,  juice  of  two  small  lemons,  and  the 
grated  rind  of  one,  one  level  teaspoon  of  cream-tartar,  one-half 
(small)  teaspoon  of  soda.  Mix  into  a  soft  dough,  handle  as  little 
as  possible,  roll  very  thin  cut  into  round  cakes  and  bake  in  a  quick 
oven. 

NEW  YEAR'S  COOKIES. 

One  and  one-fourth  pound  of  sugar,  one  pound  of  butter,  one- 
half  pint  of  cold  water,  three  and  one-fourth  pounds  of  flour, 
one  teaspoonful  of  soda,  dissolved  in  warm  water,  four  tablespoon- 
fuls  caraway  seed,  sprinkled  through  the  flour.  Rub  the  butter, 
or,  what  is  better,  chop  it  up  in  the  flour;  dissolve  the  sugar  in 
the  water;  mix  all  well  with  the  beaten  eggs,  cut  with  a  round 
mould,  and  bake  quickly.  Keep  in  a  cool,  dry  place,  in  a  stone 
crock.  They  are  very  nice.  Add  two  eggs. 


CAKE.  187 

LEMON  COOKIES. 

One  pint  of  granulated  sugar,  one  cupful  of  butter,  one  quart 
of  flour,  four  eggs,  leave  out  the  white  of  one,  three  teaspoonfuls 
of  Equity  baking-powder,  juice  and  grated  rind  of  one  lemon. 
Beat  the  sugar,  butter  and  eggs  to  a  cream;  add  the  juice  and 
grated  rind  of  one  lemon,  sift  the  baking-powder  with  the  flour, 
mix  together,  and  mould  as  lightly  as  possible.  After  cutting 
the  paste  into  cakes,  wash  the  tops  with  the  white  of  an  egg, 
beaten  to  a  froth,  and  sprinkle  over  with  granulated  sugar,  and 
bake. 

SOUR  CREAM  COOKIES. 

Two  cupfuls  of  white  sugar,  one  of  sour  cream,  one  teaspoon- 
ful  each  of  soda  and  nutmeg,  one  egg,  piece  of  butter  the  size  of 
an  egg,  little  salt.  Beat  the  sugar  and  egg  to  a  cream,  add  the 
butter  and  cream,  next  the  nutmeg,  and  mix  in  flour  enough  to 
make  a  soft  dough;  roll  out,  cut  into  cakes,  and  bake  in  a  hot 

oven. 

GOOD  COOKIES. 

Two  cups  of  white  sugar,  one  cup  of  nice  fresh  lard,  two  eggs, 
well  beaten,  one  cup  of  sweet  milk,  one  teaspoonful  of  soda,  two 
teaspoonfuls  of  cream -tartar.  Stir  lard  and  sugar  to  a  cream, 
add  the  beaten  eggs,  the  milk  with  soda,  the  cream-tartar  with 
the  flour;  flavor  to  taste;  mix  very  soft,  and  bake  quickly. 

SUGAB  COOKIES. 

One  pound  of  granulated  sugar,  three-fourths  of  a  pound  of 
butter,  one-half  pint  of  buttermilk,  one-half  ounce  of  soda, 
flour  to  make  very  soft.  Eoll  thin  and  bake  in  a  hot  oven. 

SAND  TABTS. 

One  pound  of  sugar,  two  pounds  of  flour,  three-fourths  pound 
of  butter,  one-half  cup  of  sweet  milk,  yolk  of  one  egg.  Cut  in 
diamonds,  wash  the  top  with  white  of  egg,  sprinkle  with  sugar 
and  cinnamon.  Bake  quickly. 

EXCELLENT  JUMBLES. 
One  cupful  of  butter,  two  of  white  sugar,  one  cupful  of  sweet 


188  CAKE. 

cream,  one  teaspoonful  of  soda,  one  egg,  little  nutmeg.     Flour 
enough  to  stiffen  so  as  to  bake  in  rings. 

RING  JUMBLES. 

Three  coffeecupfuls  of  powdered  sugar,  two  cupfuls  of  butter, 
four  eggs,  beaten  separately,  flour  enough  to  make  a  soft  dough, 
tablespoonful  of  rose  water.  Paper  a  pan,  and  with  a  spoon, 
form  rings  of  the  dough,  leaving  a  hole  in  the  middle.  Bake  in 
a  hot  oven. 

LADY'S  FINGEKS. 

Two  coffeecupfuls  of  powdered  sugar,  ten  eggs,  one  quart  of 
sifted  flour,  flavor  with  lemon,  pinch  of  salt.  Beat  eggs  and  sugar 
as  light  as  for  sponge  cake;  sift  in  with  flour  one  teaspoonful  of 
baking-powder,  and  stir  slowly.  Drop  upon  white  paper,  in  long 
narrow  cakes;  bake  in  a  very  hot  oven.  They  are  nice  dipped  in 
chocolate  icing.  When  done,  spread  with  jelly,  and  put  together. 

ALMOND  CHEESE  CAKES. 

Take  one-half  pound  of  sweet  almonds,  blanch  and  put  them 
in  cold  water.  Take  them  out  and  wipe  them  dry;  beat  them  in 
a  mortar,  fine,  and  quickly  drop  in  a  few  drops  of  rose  water  to 
prevent  oiling;  add  one  and  one-half  cupfuls  of  powdered  sugar, 
and  the  grated  rind  of  one  lemon,  the  yolks  of  eight  eggs.  Beat 
the  whole  mixture  together  until  it  becomes  white  and  frothy; 
butter  small  patty-pans,  cover  with  puff  paste,  and  fill  them 
with  this  mixture;  grate  sugar  over  them,  and  bake  in  a  gentle 
oven.  Serve  cold. 

LEMON  CHEESE  CAKES. 

One-fourth  pound  of  butter,  yolks  of  two  eggs  and  white  of 
one,  the  grated  rind  and  juice  of  two  lemons,  one-half  pound 
of  loaf  sugar.  Beat  the  eggs  light,  melt  the  butter,  and  put  it  in 
last.  Make  and  bake  like  almond  cheese  cakes. 

BUTTER  BISCUIT. 

One  cupful  of  sugar,  one  small  cupful  of  butter,  one  egg,  one- 
fourth  teaspoon  of  soda,  one-half  of  cream-tartar,  flour  to  roll 
them  nicely.  Bake  quickly. 


CAKE.  189 

ALMOND  JUMBLES. 

Two  cupf uls  of  powdered  sugar,  three  cupfuls  of  flour,  one-half 
cup  of  butter,  one  cup  of  sour  milk,  five  e*ggs,  one  tablespoonful 
of  rose  water,  three-fourths  pound  of  blanched  and  chopped 
almonds,  one  teaspoonful  of  soda,  dissolved  in  warm  water. 
Cream  butter  and  sugar,  stir  in  the  beaten  yolks,  the  milk  and 
flour,  the  rose  water  and  the  almonds;  lastly,  the  beaten  whites. 
Drop  in  rings,  on  buttered  paper,  and  bake  quickly.  You  may 
substitute  grated  cocoanut  for  almonds. 

BOSTON  CREAM  CAKES. 

One-half  pint  of  boiling  water,  two-thirds  cup  of  butter,  five 
eggs,  two  cupfuls  of  flour.  Boil  water  and  butter  together;  while 
boiling,  stir  in  the  flour,  and  boil  five  minutes;  take  it  off  the  fire, 
and  when  it  gets  cold,  add  the  eggs,  beaten  separately,  and  stir 
with  the  hand  to  a  smooth  paste.  Grease  a  dripping-pan,  and 
drop  a  tablespoonful  of  this  mixture  for  each  cake;  rub  the  top 
of  each  cake  with  the  white  of  an  egg,  beaten  to  a  froth.  Bake 
in  a  hot  oven  twenty  minutes.  They  will  be  hollow  inside. 

THE  CREAM. — One  pint  of  sweet  milk,  two  eggs,  one-half  cup 
of  sugar,  one  tablespoonful  of  cornstarch.  Let  the  cream  come 
to  a  boil,  then  stir  in  the  cornstarch  and  the  yolks  of  the  eggs, 
well  beaten;  boil  two  minutes,  set  off,  add  the  sugar,  and  the 
whites,  beaten  to  a  stiff  froth;  flavor  with  lemon.  Cut  off  the 
tops  of  the  cakes  and  fill  them  with  the  cream. 

CREAM  PUFFS. 

One  cupful  of  hot  water,  one-half  cup  of  butter.  Boil  to- 
gether, and  while  boiling,  stir  in  one  cupful  of  flour;  let  it  boil 
three  minutes,  set  it  off  the  stove  and  let  it  get  perfectly  cold, 
then  stir  in  three  eggs  (not  beaten).  Stir  with  the  hand  to  a 
smooth  paste,  drop  a  dessertspoonful  on  a  buttered  tin.  Bake 
in  a  hot  oven,  and  when  cold  fill  with  the  above  cream,  and  sift 
powdered  sugar  over  them. 

CRULLERS  AND  DOUGHNUTS. 

To  fry  doughnuts  use  one-third  suet,  to  two-thirds  lard.  Of 
course,  the  suet  must  be,  like  the  lard,  of  the  very  nicest  and 


190  CAKE. 

sweetest  kind.  I  find  good  beef  drippings,  such  as  one  saves 
from  roasts,  to  be  very  nice  for  this  purpose.  Not  only  are  the 
doughnuts  better  flavored,  when  fried  in  this  way,  but  I  find  that 
it  is  also  an  advantage  in  the  way  of  economy,  as  the  lard  and ' 
tallow  so  used  together  will  fry  many  more  cakes  than  an  equal 
quantity  of  lard  will — as  the  latter  prevents  fat-soaking.  Fat- 
soaked  doughnuts  have  always  been  a  great  horror  to  me,  and  I 
have  noticed  the  making  of  them  to  be  the  failure  of  many  in- 
experienced cooka.  The  great  cause  of  the  trouble  is  that  the  fat 
is  not  boiling  hot  when  the  cakes  are  put  in.  When  the  cakes 
do  not  rise  to  the  surface  within  a  few  seconds  after  they  are  put 
in,  then  the  fat  is  not  hot  enough  and  yet  you  must  never  let  the 
fat  be  so  hot  as  to  emit  a  blue  smoke  or  your  cakes  will  be  dark- 
colored  and  bitter.  But  in  this,  as  in  everything  else,  practice 
makes  perfect. 

RAISED  CONNECTICUT  DOUGHNUTS. 

One  pint  of  sweet  milk,  four  eggs,  one  teacupful  each  lard 
and  yeast,  one  teaspoonful  each  cinnamon,  salt,  and  nutmeg,  two 
cupfuls  of  white  sugar.  Warm  the  milk,  add  the  lard  and  yeast, 
stir  as  thick  as  griddle-cakes;  set  over  night.  In  the  morning, 
add  the  beaten  eggs,  with  the  rest  of  the  ingredients,  and  mix 
like  biscuit  dough;  when  light,  cut  with  a  small,  round  cutter, 
and  let  them  stand  on  the  moulding-board  till  light;  fry  in  hot 
lard,  and  roll  in  powdered  sugar,  when  done. 

RAISED  DOUGHNUTS. 

Three  cupfuls  of  sweet  milk,  one  cupful  of  yeast,  flour  to  make 
a  thick  batter.  Set  this  sponge  over  night.  In  the  morning, 
add  one  cupful  of  sugar,  one-half  cupful  of  butter,  nutmeg  or 
cinnamon  to  taste,  one  saltspoonful  of  salt,  flour  enough  to  roll 
out  like  biscuits.  Knead  well  and  set  to  rise.  WThen  light  roll 
out  and  cut  into  cakes,  and  let  them  get  light  and  fry  in  hot  lard. 

PLAIN  DOUGHNUTS. 

One  and  one-half  cupfuls  of  sweet  milk,  one  and  one-half  cup- 
fuls of  buttermilk,  one-half  cup  of  sugar,  one  small  teaspoon- 
ful of  soda,  two  teaspoonfuls  of  cream-tartar,  even  teaspoonful 


CAKE.  191 

of  Equity  baking-powder,  two  eggs,  well  beaten.     Mix  very  soft, 
season  with  nutmeg.     Fry  in  hot  lard. 

DOUGHNUTS — Very  fine. 

One  cupful  of  powdered  sugar,  one  pint  of  sweet  milk,  three 
teaspoonfuls  of  Equity  baking-powder,  two  eggs,  piece  of  butter 
the  size  of  an  egg,  one-half  nutmeg.  Beat  the  sugar,  butter 
and  eggs  together  till  very  light,  add  the  milk  and  flour,  with  the 
baking-powder;  mix  very  soft,  roll  out  an  inch  thick,  cut  with  a 
round  cutter,  not  larger  round  than  a  walnut,  with  a  hole  in  the 
center.  You  can  get  one  made  at  any  tin  shop  for  a  trifle.  The 
beauty  of  the  doughnut  is  to  have  it  in  shape  like  a  ball.  Fry 
in  hot  lard,  and  when  done,  roll  in  powdered  sugar. 

DOUGHNUTS. 

Mix  by  sifting  two  or  three  times,  two  heaping  teaspoonfuls  of 
Equity  baking-powder,  with  one  quart  of  flour;  beat  two  eggs 
with  one  coffeecup  of  sugar,  adding  a  teacupful  of  new  milk  (or 
better,  if  at  hand,  half  milk  and  half  cream),  and  season  with 
nutmeg.  Mix  all  together,  reserving  a  little  flour  for  rolling  out. 
Fry  in  hot  lard. 

CREAM  DOUGHNUTS. 

One  teacupful  of  sour  cream,  two  of  buttermilk,  two  of  sugar, 
three  eggs,  one  teaspoonf  ul  each  salt,  soda,  and  cinnamon.  Flour 
to  roll  out  rather  soft,  cut  into  strips  and  twist.  Fry  immediately. 

CRULLERS.     (No.  1.) 

Four  eggs,  six  heaping  tablespoonfuls  of  fine  sugar,  four  table- 
spoonfuls  each  of  melted  butter  and  sweet  milk,  one  teaspoonful 
of  Equity  baking-powder.  Flavor  with  lemon.  Mil  these  in- 
gredients well,  then  add  flour  enough  to  roll  soft,  cut  into  narrow 
strips,  braid  in  fancy  shapes  and  fry  immediately.  If  the  whole 
is  carefully  done,  the  crullers  will  come  out  very  light-colored 
and  nice. 

CRULLERS.     (No.  2.) 

Three  eggs,  one-half  pint  of  buttermilk,  two  cupfuls  of  sugar, 
one  cupful  of  butter,  half  a  nutmeg,  teaspoonful  of  cinnamon, 


192  CAKE. 

teaspoonful  of  salt,  flour  enough  to  make  them  roll  nicely. 
Beat  the  eggs  separately.  Roll  out,  cut  into  shapes,  and  fry  in 
hot  lard. 

CKUIXERS.     (No.  3.) 

Six  eggs,  one  coffeecupful  sugar,  six  tablespooufuls  melted 
butter,  four  of  sweet  milk,  one  teaspoonful  soda  in  the  milk,  two 
teaspoonfuls  cream-tartar  in  the  flour,  one  teaspoonful  of  ginger, 
half  of  a  small  nutmeg  (or  any  other  seasoning),  flour  to  roll  out; 
fry  in  hot  lard.  If  the  lard  is  not  fresh  and  sweet,  slice  a  raw  po- 
tato, and  fry  before  putting  in  the  cakes. 

NOTHINGS. 

Three  well  beaten  eggs,  one  teaspoonful  of  salt,  flour  enough 
for  a  very  stiff  paste.  Roll  out,  and  cut  into  very  thin  cakes  and 
fry  like  crullers;  put  two  together  with  jam  or  jelly,  and  sprinkle 
with  powdered  sugar. 

MOONSHINES. 

Two  eggs,  one  tablespoonful  of  butter,  one  teaspoonful  of  salt. 
Beat  the  eggs  very  light,  add  the  butter  and  salt,  beat  five  min- 
utes; mix  very  stiff,  roll  out  in  a  thin  sheet,  cut  in  square  pieces 
with  a  knife,  slit  in  six  bars;  pass  two  knitting-needles  under 
every  other  strip,  spread  the  needles  as  far  apart  as  possible,  and 
with  them,  hold  the  moonshines  in  the  fat  until  a  light  brown. 
Only  one  can  be  fried  at  a  time.  They  are  very  nice  to  set  on  the 
table  for  a  tea  party. 

COMFITS. 

One  cupful  of  sugar,  one  cupful  of  sweet  milk,  three  cupfuls 
of  flour,  two  eggs,  one  teaspoonful  of  lemon,  pinch  of  salt,  two 
teaspoonfuls  of  Equity  baking-powder.  Fry  in  hot  lard.  Dip 
in  by  the  spoonful. 

TRIFLES. 

One  quart  of  flour,  one  cupful  of  sugar,  two  tablespoonfuls  of 
melted  butter,  a  little  salt,  two  teaspoonfuls  of  Equity  baking- 
powder,  one  egg,  and  sweet  milk  sufficient  to  make  it  rather  stiff. 
Make  and  fry  like  moonshines. 


CAKE.  193 

GINGER  BREAD. 

Ginger  bread  and  cakes  require  a  moderate  oven;  snaps  a  quick 
one.  Snaps  will  not  be  crisp  if  made  on  a  rainy  day.  If  cook- 
ies or  snaps  become  moist  in  keeping,  put  them  in  the  oven  and 
heat  them  for  a  few  minutes.  Always  use  New  Orleans  or  Porto 
Kico  molasses,  and  never  syrups.  Soda  is  used  to  act  on  the 
"spirit"  of  molasses. 

GINGER  BREAD. 

One  cupful  each  of  molasses,  brown  sugar,  and  sweet  milk, 
one  small  cup  of  butter,  three  eggs,  three  cupfuls  of  flour,  two 
teaspoonfuls  of  cream-tartar,  one  of  soda,  one  teaspoonful  each 
of  ginger  and  cloves.  Bake  in  two  shallow  pans. 

SOFT  GIXGER  BREAD. 

One  cupful  of  brown  sugar,  one  of  molasses,  three-fourths  of 
a  cupful  of  cold  water,  three  cupfuls  of  flour,  one-half  cup  of 
shortening,  one  egg,  three  teaspoonfuls  of  soda.  Bake  in  a  large 
dripping-pan.  One  teaspoonful  of  ginger. 

GINGER  BREAD — Very  nice. 

One  cupful  each  molasse«,  brown  sugar,  and  sour  cream,  three 
cupfuls  of  flour,  three  eggs,  one  teaspoonful  each  of  soda,  cin- 
namon, and  ginger,  one-half  teaspoon  of  salt,  two  teaspoonfuls 
of  baking-powder.  Bake  as  the  above  recipe. 

THE  BEST  OF  GINGER  BREAD. 

One  cupful  of  New  Orleans  molasses,  three  tablespooufuls  of 
brown  sugar,  nine  tablespoonfuls  of  melted  butter,  or  nice  drip- 
pings, three  teacupfuls  of  flour,  one  cupful  of  boiling  water,  two 
teaspoonfuls  of  soda,  one  tablespoonful  each  of  cinnamon  and 
ginger.  Set  the  molasses  and  sugar  on  the  stove,  in  a  tin  pan, 
and  let  it  come  to  a  boil;  put  in  the  melted  butter,  next  the  boil- 
ing water  with  the  soda,  next  the  spices  and  flour;  beat  all  the 
lumps  out,  and  put  in  the  oven  as  soon  as  you  can.  The  secret 
in  making  this  ginger  bread  is  not  to  get  it  too  stiff.  You  must 
use  judgment  in  regard  to  flour,  as  some  flour  thickens  more 
than  others. 


194  CAKE. 

HARD  GINGER  BREAD. 

Five  pints  of  flour,  two  coffeecupfuls  of  butter,  one  quart  of 
molasses,  half  pint  of  sweet  milk,  two  teaspoonfuls  of  soda;  mix 
the  milk,  molasses,  and  flour  together,  melt  and  add  the  butter; 
roll  out  on  the  sheets.  To  make  it  glossy,  rub  over  the  top,  just 
before  putting  into  the  oven,  one  well  beaten  egg. 

SPONGE  GINGER  BREAD. 

One  cupful  of  sour  milk,  one  of  molasses,  one-half  cup  of 
butter,  two  eggs,  one  teaspoonful  of  soda,  one  tablespoonful  of 
ginger,  three  cupfuls  of  flour;  put  butter,  molasses  and  ginger 
together,  make  them  quite  warm,  add  the  milk,  flour,  eggs  and 
soda;  bake  as  soon  as  possible. 

GINGER  COOKIES. 

Two  cupfuls  of  molasses,  one  cupful  of  butter  or  lard,  one 
tablespoonful  of  ginger,  one  tablespoonful  of  soda,  dissolved  in 
three  tablespoonfuls  of  boiling  water,  one  egg;  mix  very  soft. 

GINGER  COOKIES — -Extra  fine. 

Five  eggs,  two  cupfuls  of  New  Orleans  molasses,  two  cupfuls 
of  brown  sugar,  two  cupfuls  of  butter,  two  teaspoonfuls  of  soda, 
dissolved  in  one  tablespoonful  of  hot  water,  one  tablespoonful 
of  ginger.  Beat  the  eggs  very  light,  then  stir  in  the  rest  of  the 
ingredients,  turn  into  the  flour  and  mix  hard  enough  to  roll  nicely. 
I  usually  use  one  cupful  of  butter  and  one  of  lard. 

GINGER  COOKIES. 

Two  cupfuls  of  brown  sugar,  one  of  molasses,  one  cupful  of 
butter,  one  tablespoonful  ginger,  one  teaspoonful  of  alum,  two 
teaspoonfuls  of  soda,  one  cupful  of  boiling  water.  Dissolve  the 
alum  in  the  hot  water.  Mix  rather  stiff,  roll  out  little  thicker 
than  sugar  cookies;  bake  in  a  quick  oven.  This  recipe  makes 
nice,  hard  ginger  bread,  such  as  bakers  make. 

MOLASSES  JUMBLES. 

One  cupful  of  melted  butter,  two  cupfuls  of  molasses,  one  cup- 
ful of-  cold  water,  two  teaspoonfuls  of  soda,  two  eggs,  one  table- 


CAKE.  195 

spoonful  of  ginger.     Make  them  thick  enough  to  drop  from  a 
spoon.     Bake  in  a  hot  oven. 

GINGER  DROP  CAKES. 

One  cupful  each  of  molasses,  brown  sugar,  lard,  and  sour  milk, 
four  and  a  half  cupfuls  of  flour,  one  tablespoonful  each  of  cinna- 
mon and  soda,  one  teaspoonful  each  of  ginger  and  cloves.  Drop 
by  the  spoonful  on  tins,  and  bake  in  a  hot  oven. 

GINGER  SNAPS.     (No.  1.) 

One  pint  of  molasses,  one  cupful  each  of  brown  sugar  and  but- 
ter, one  teaspoonful  of  soda,  one  tablespoonful  of  ginger.  Set 
the  molasses  on  the  stove  and  boil  hard  five  minutes.  Set  it  off, 
let  it  get  cold.  While  the  molasses  is  cooling,  rub  the  butter 
and  sugar  to  a  cream,  then  add  it  to  the  molasses,  with  the  soda 
and  ginger.  Make  into  a  stiff  dough,  roll  very  thin,  cut  into 
round  cakes,  and  bake  in  a  quick  oven. 

GINGER  SNAPS.     (No.  2.) 

One  cup  of  molasses,  one  cup  of  brown  sugar,  one-half  cup  of 
boiling  water,  in  which  dissolve  one  teaspoonful  of  soda;  mix  all 
the  ingredients  well  together,  add  one  teaspoonful  each  of  ginger 
and  allspice,  and  last  of  all  add  two-thirds  cup  of  melted  butter; 
mix  stiff  enough  to  roll  nicely;  roll  very  thin,  cut  into  round 
cakes,  and  bake  in  a  hot  oven. 

BAKERS'  GINGER  SNAPS. 

One  quart  of  New  Orleans  molasses,  two  and  one-half  teacup- 
fuls  of  brown  sugar,  two  teacupfuls  of  lard,  well  packed,  two 
tablespoonfuls  of  soda,  one  tablespoonful  of  cloves,  two  table- 
spoonfuls  of  ginger.  Mix  the  ingredients  well  together,  and 
knead  in  flour  until  very  hard.  Work  them  as  you  would  bread, 
half  an  hour,  or  until  the  dough  cracks.  Koll  very  thin,  and  cut 
as  small  as  a  silver  dollar.  You  can  get  the  cutter  ?uade  at  any 
tin  shop,  for  a  trifle.  The  cutter  should  be  made  so  as  to  cut  ten 
at  one  time.  Bake  in  a  hot  oven.  When  they  are  all  baked,  let 
them  get  cold,  then  put  them  in  a  stone  jar. 


196  CAKE. 

GINGER  NUTS. 

Six  pounds  of  flour,  one  pound  and  a  quarter  of  butter,  rub- 
bed into  the  sugar,  one  pound  and  three-quarters  of  sugar,  one 
quart  of  molasses,  four  ounces  of  ginger,  one  nutmeg,  and 
some  cinnamon.  The  dough  should  be  stiff,  and  kneaded  hard 
for  a  long  time.  Cut  into  small  cakes.  They  will  keep  good, 
closely  covered  in  a  stone  jar,  for  many  months. 

SUPERIOR  GINGER  CAKES. 

Four  eggs,  one  cupful  of  sour  milk,  one  quart  of  molasses,  one 
cupful  of  sugar,  one  cupful  of  butter,  one  cupful  of  lard,  one 
tablespoonful  of  ginger,  one  even  tablespoonful  of  soda,  beaten 
into  the  molasses.  The  eggs  and  sugar  should  be  beaten  as  for 
cake;  the  butter  worked  into  the  flour;  after  working  the  ingre- 
dients thoroughly,  handling  the  dough  as  little  as  possible.  Flour 
the  board  and  rolling-pin  well,  as  the  dough  should  be  as  soft 
as  can  be  handled.  Koll  a  quarter  of  an  inch  thick;  cut  into 
cakes  and  bake  in  a  quick  oven. 

GINGER"  SNAPS. 

One  large  cupful  of  butter  and  lard  mixed,  one  coffeecupful 
of  brown  sugar,  one  cupful  of  molasses,  one-half  cup  of  cold 
water,  one  tablespoonful  each  of  ginger,  and  cinnamon,  one  tea- 
spoonful  of  cloves,  one  teaspoonful  of  soda,  dissolved  in  warm 
water.  Flour  for  pretty  stiff  dough.  Roll  very  thin  and  bake 

quickly. 

CRISP  GINGER  SNAPS. 

One  pint  of  molasses,  one  cupful  of  lard,  and  a  little  salt,  three 
tablespoonf uls  of  vinegar.  Heat  all  together  and  after  removing 
from  the  stove,  add  one  even  tablespoonful  of  soda  and  one  table- 
spoonful  of  ginger.  When  cool,  mix  in  enough  flour  to  make  it 
stiff.  Roll  very  thin;  bake  quickly. 


CONFKCTIONKRY. 


To  PREPARE  SUGAR  FOR  CANDIES. 

Put  a  coffeecupful  of  water  for  each  pound  of  sugar,  into  a 
porcelain  kettle,  over  a  slow  fire.  Put  in,  for  each  pound,  say 
half  a  sheet  of  isinglass,  and  half  a  teaspoon  of  gum  arabic,  dis- 
solved together.  Skim  off  all  impurities,  and  flavor  to  your  taste. 
All  sugar  for  candy  is  prepared  thus,  and  then  boiled  till,  when 
drawn  into  strings  and  cooled,  it  snaps  like  glass.  A  little  hot 
vinegar  must  be  put  to  loaf  sugar  candy,  to  prevent  its  being  too 
brittle.  Candies  made  thus,  can  be  colored  with  boiled  beet 
juice,  or  saffron,  and  it  can  be  twisted,  rolled,  and  cut  into  any 
form.  It  can  have  almonds,  cocoanut,  hickorynuts,  Brazil,  or 
peanuts,  sliced,  or  chopped  and  put  in.  It  can  be  flavored  with 
vanilla,  rose,  lemon,  orange,  cloves,  cinnamon,  or  anything  you 
please. 

MOLASSES  CANDY. 

One  cupful  of  granulated  sugar,  one  cupful  of  molasses,  one- 
fourth  cup  of  water,  piece  of  butter  the  size  of  an  egg.  Boil 
hard,  stir  all  the  time.  Try  it  by  dipping  a  little  in  water. 
When  done,  let  it  get  cool  enough  to  handle,  and  pull  until  it 
becomes  white.  If  you  wish,  put  in  a  cupful  of  hickorynut 
meats;  pour  on  buttered  pans,  and  let  it  get  cold. 

IOE  CREAM  CANDY. 

Put  three  cupful  s  of  white  sugar  in  an  iron  kettle  with  little 
less  than  half  a  cup  of  vinegar,  or  the  juice  of  one  large  lemon, 
one  and  a  half  cupfuls  of  water,  and  butter  the  size  of  a  hick- 
orynut. Do  not  stir  the  ingredients,  but  put  over  a  hot  fire  and 


198  CONFECTIONERY. 

boil,  until  dropping  in  a  little  water,  it  will  be  quite  hard;  add 
flavoring  just  as  it  is  done;  pour  into  buttered  plates;  pull  as 
soon  as  it  can  be  handled.  If  you  want  taffy,  do  not  boil  quite 
so  long.  This  recipe  makes  splendid  chocolate  candy,  by  merely 
adding  a  cupful  of  grated  chocolate  when  you  first  put  it  on  to 
boil.  If  you  do  not  pull  it,  you  will  have  chocolate  caramels. 
It  is  very  nice  when  pulled. 

CHOCOLATE  CARAMELS. 

One  cupful  molasses,  one-half  cup  of  sugar,  one-third  cup  of 
milk,  two  and  one-half  squares  of  chocolate,  butter  size  of  a  small 
egg.  Grate  the  chocolate  fine,  and  boil  until  stiff;  pour  into 
buttered  pans  to  cool;  before  cold,  mark  off  in  little  squares. 

CHOCOLATE  CREAMS. 

INSIDE. — Two  cupfuls  of  sugar,  one  cupful  of  water,  one  and  a 
half  tablespoonfuls  of  arrowroot,  one  teaspoonful  of  vanilla. 

OUTSIDE. — Half  a  pound  of  chocolate.  Directions :  For  inside, 
mix  the  ingredients,  except  the  vanilla;  let  them  boil  from  five 
to  eight  minutes;  stir  all  the  time.  After  this  is  taken  from  the 
fire,  stir  until  it  conies  to  a  cream.  When  it  is  nearly  smooth, 
add  the  vanilla  and  make  the  cream  into  balls.  For  outside, 
melt  the  chocolate,  but  do  not  add  water  to  it.  Roll  the  cream 
balls  into  the  chocolate  while  it  is  warm. 

MARSHMALLOWS. 

Dissolve  half  a  pound  white  gum  arabic  in  one  pint  of  water, 
strain,  and  add  one-half  pound  of  fine  sugar,  and  place  over  the 
fire,  stirring  constantly  until  the  syrup  is  dissolved  and  all  of  the 
consistency  of  honey.  Add  gradually,  the  whites  of  four  eggs, 
well  beaten.  Stir  the  mixture  until  it  becomes  somewhat  thin 
and  does  not  adhere  to  the  finger.  Flavor  to  taste  with  vanilla, 
and  pour  into  a  tin  slightly  dusted  with  powdered  starch,  and 
when  cool,  divide  into  small  squares. 

BUTTER   SCOTCH. 

Three  pounds  A  coffee  sugar,  a  quarter  of  a  pound  of  butter, 
half  a  teaspoon  of  cream-tartar,  and  the  same  of  extract  of  lemon; 


CONFECTIONERY.  199 

add  only  enough  water  to  dissolve  the  sugar;  boil  without  stir- 
ring, till  it  will  easily  break  when  dropped  into  cold  water,  and 
when  done,  add  the  lemon;  pour  into  a  well  buttered  dripping- 
pan  a  quarter  of  an  inch  thick,  and  when  partly  cold,  mark  off 
into  small  squares. 

CREAM  WALNUTS. 

Two  cupfuls  of  sugar,  two-thirds  cup  of  water.  Boil  without  stir- 
ring until  it  will  spin  a  thread;  flavor  with  vanilla.  Set  off  into 
dish  with  little  cold  water  in ;  stir  briskly  until  white  and  creamy. 
Have  walnuts,  shelled;  make  cream  into  small,  round  cakes  with 
your  fingers;  press  half  a  walnut  on  either  side,  and  drop  into 
sifted  granulated  sugar.  For  cream  dates,  take  fresh  dates,  re- 
move stones,  and  fill  center  of  dates  with  this  same  cream.  Drop 
into  sugar. 

HOARHOUND  CANDY. 

Boil  two  ounces  dried  hoarhound  in  a  pint  and  a  half  of  water 
for  about  half  an  hour,  strain,  and  add  three  and  a  half  pounds 
of  brown  sugar;  boil  over  a  hot  fire  until  sufficiently  hard;  pour 
out  in  flat,  well  greased  tins  and  mark  into  sticks  or  small  squares 
with  a  knife,  as  soon  as  cool  enough  to  retain  its  shape. 

CANDIED  POPCORN. 

Put  into  an  iron  kettle  one  tablespoonful  of  butter,  three  of 
water,  one  teacupful  of  white  pulverized  sugar.  Boil  until  ready 
to  candy,  then  throw  in  three  quarts  of  nicely  popped  corn.  Stir 
briskly  till  candy  is  evenly  distributed  over  corn.  Take  kettle 
from  fire,  stir  until  it  is  cooled  a  little  and  you  have  each  grain 
separate  and  crystalized  with  sugar,  taking  care  that  the  corn 
does  not  burn.  Nuts  of  any  kind  can  be  prepared  in  the  same 

way. 

KISSES. 

Beat  the'whites  of  four  eggs  to  a  stiff  froth,  stir  into  them  half 
a  pound  of  powdered  sugar;  flavor  with  lemon  or  rose;  continue 
to  beat  until  very  light,  then  drop,  half  the  size  of  an  egg,  and  a 
little  more  than  an  inch  apart,  on  well  buttered  letter  paper;  lay 
the  paper  in  a  dripping-pan  and  place  in  a  hot  oven.  Bake  till  a 
light  yellow ;  a  little  ammonia  makes  them  light. 


200  CONFECTIONERY. 

MERINGUES. 

Whites  of  six  eggs,  nine  ounces  of  powdered  sugar,  one-half 
pint  of  cream  (whipped),  three  ounces  of  sugar  with  the  cream,  a 
slight  flavoring  of  vanilla.  Whip  the  eggs  to  a  very  stiff  froth; 
add  three  drops  of  vanilla,  and  mix  in  the  sugar,  by  turning  it 
all  over  the  eggs  at  once,  and  cutting  it  together  very  carefully. 
Sprinkle  sugar  over  a  tin  platter,  and  on  it  place  a  tablespoonful 
of  this  mixture  at  convenient  distances  apart;  smooth  the  tops 
and  sprinkle  a  little  sugar  over  them.  The  secret  in  making 
the?n  is  in  baking.  Put  them  in  a  moderate  oven  and  let  the 
doors  be  open,  for  thirty-five  minutes.  They  should  not  be  al- 
lowed to  color  during  that  time.  They  should  be  in  the  oven 
three-fourths  of  an  hour.  Brown  slightly  toward  the  last.  While 
warm,  scoop  out  the  inside  and  fill  with  whipped  cream,  and 
stick  two  of  them  together. 

ALMOND  MACAROONS. 

Prepare  the  almonds  the  day  before  you  make  the  cakes,  by 
blanching  them  in  boiling  water,  stripping  off  the  skms,  and 
pounding  them,  when  perfectly  cold,  a  few  at  a  time,  in  a  mortar, 
adding  from  time  to  time,  a  little  rose  water;  when  beaten  to  a 
smooth  paste,  stir  into  a  pound  of  sweet  almonds,  one  tablespoon- 
ful of  essence  of  bitter  almonds;  cover  closely,  and  set  away  in  a 
cold  place  until  the  next  day.  Then  to  a  pound  of  meats  allow 
one  pound  of  powdered  sugar,  the  beaten  whites  of  eight  eggs, 
one  teaspoonful  of  nutmeg.  Stir  the  sugar  and  whites  of  the 
eggs  lightly  together,  then  whip  in  gradually  the  almond  paste. 
Line  a  baking-pan  with  buttered  white  paper,  drop  the  mixture 
upon  the  pan,  being  careful  not  to  drop  them  too  close  to  each 
other  or  they  will  run  together.  Sift  powdered  sugar  thickly 
upon  each,  and  bake  in  a  hot  oven.  Try  the  mixture  first,  and 
if  not  thick  enough,  beat  in  more  sugar.  In  baking  macaroons 
and  kisses,  use  washed  butter  for  greasing  the  tins,  as  lard  or  salt 
butter  gives  an  unpleasant  taste. 


CUSTARDS,  CREAMS,  BTC. 


A  good  rule  for  custard  is  five  eggs  to  a  quart  of  milk,  and  a 
tablespoonful  of  sugar  to  each  egg.  A  small  pinch  of  salt  and 
two  tablespoonfuls  of  cornstarch,  dissolved  in  a  little  cold  milk, 
and  added  to  the  custard,  improves  it  very  much.  Creams  and 
custards  that  are  frozen,  must  have  at  least  one-third  more  sugar 
than  those  which  are  not  to  undergo  this  process.  In  heating 
the  milk  for  custards,  do  not  let  it  quite  boil  before  adding  the 
yolks.  Take  the  scalding  milk  from  the  fire,  and  instead  of 
pouring  the  beaten  eggs  into  it,  put  a  teaspoonful  of  the  milk  to 
them,  beating  well  all  the  while,  adding  more  milk  as  you  mix, 
till  you  get  it  all  in.  Eeturn  all  to  the  fire,  and  scald  until  the 
mixture  is  of  the  right  consistency.  Fifteen  minutes  should 
thicken  a  quart.  Stir  constantly.  Custards  are  much  nicer  and 
lighter  if  the  yolks  and  whites  are  beaten  separately,  the  latter 
stirred  in  at  the  last. 

To  WHIP  CREAM. 

First,  let  the  bowl  and  the  whisk  be  not  only  scrupulously 
clean,  but  let  them  be  cold.  If  a  whisk  has  been  hanging  in  the 
hot  atmosphere  of  a  kitchen,  it  is  not  fit  to  whip  cream  with. 
The  whisk  as  well  as  the  bowl  should  be  rinsed  in  cold  water  be- 
fore they  are  used.  The  old  fashioned  osier  whisk  is  preferable 
to  a  tinned  one.  Let  the  operation  be  carried  on  in  the  pantry, 
or  in  a  room  where  there  is  no  fire,  and  when  the  weather  is  hot, 
place  the  bowl  on  ice,  or  in  a  larger  bowl  containing  cold  water. 
As  to  the  mode  of  whipping,  the  whisk  should  be  held  lightly  in 
the  hand,  and  we  know  no  better  expression  to  describe  the  way 
to  work  than  that  the  whisk  should  be  used  in  a  playful  manner. 


202  CUSTARDS,    CKEAMS,    ETC. 

Some  cooks  will  put  into  the  cream  a  small  quantity  of  gelatine, 
dissolved  in  milk,  or  the  white  of  an  egg,  or  a  pinch  of  gum 
tragacanth,  all  of  which  will,  no  doubt,  help  the  frothing. 

SNOW  CUSTARD. 

One  quart  of  sweet  milk,  five  eggs,  pinch  of  salt,  two  table- 
spoonfuls  of  cornstarch;  flavor  with  lemon.  Set  the  milk  on  top 
of  the  stove  in  a  clean  vessel,  then  separate  the  eggs,  beat  the 
whites  into  a  stiff  froth;  when  the  milk  is  scalding  hot,  slip  the 
whites  on  top  of  the  milk,  turning  them  gently,  so  that  they  will 
not  cook,  then  lift  them  out  on  a  plate;  whip  up  the  yolks,  with 
one  cup  of  sugar,  stir  the  scalding  milk  into  the  eggs  gradually; 
set  it  on  the  stove,  and  let  it  come  to  a  boil;  add  the  salt  and  the 
cornstarch,  stirring  all  the  time  the  milk  is  scalding.  The  very 
moment  it  comes  to  the  boiling  point,  lift  it  off — if  it  boils  it  will 
curdle — flavor  to  taste  with  lemon  or  vanilla;  let  it  get  cold,  put 
it  in  a  glass  dish,  and  put  the  froth  on  top. 

BAKED  CUSTARD. 

One  quart  of  sweet  milk,  four  eggs  beaten  separately,  five  table- 
spoonfuls  of  sugar,  mixed  with  the  yolks,  nutmeg  and  vanilla. 
Scald  but  not  boil  the  milk;  add  by  degrees  to  the  beaten  yolks, 
and  when  well  mixed,  stir  in  the  whites;  flavor,  and  pour  into 
a  deep  dish,  or  custard  cups  of  white  stone-china.  Set  these  in 
a  pan  of  hot  water,  grate  nutmeg  upon  each  and  bake  until  firm. 
Eat  cold,  from  the  cups. 

STEAMED  CUSTARD. 

Make  the  same  as  for  baked,  and  steam  until  they  are  firm  in 
the  center. 

CREAM  CUSTARD. 

One  pint  of  cream,  one  pint  of  milk,  one  cupful  of  sugar,  one- 
half  cup  of  cornstarch,  whites  of  four  eggs.  Boil  the  milk  and 
cream  together,  and  while  boiling,  add  the  sugar  and  cornstarch, 
dissolved  in  a  little  cold  milk;  add  the  whites  of  eggs,  beaten  to 
a  stiff  froth;  just  before  you  take  it  off,  stir  them  lightly;  boil 
five  minutes  after  you  put  in  the  cornstarch.  Flavor  with  lemon, 


CTJSTARDS,    CREAMS,    ETC.  203 

almond,  vanilla  or  raspberry.  It  is  nice  to  pour  into  cups,  hav- 
ing a  few  drops  of  different  flavor  in  each.  You  can  mould  it  in 
a  mould.  Serve  cold  with  cream. 

COFFEE  CUSTARD. 

Mix  one  egg  with  a  cupful  of  fresh  ground  coffee,  and  pour  on 
it  a  pint  of  boiling  water;  boil  five  minutes,  pour  in  a  cupful  of 
cold  water,  let  it  stand  ten  minutes,  pour  it  off  clear  into  a  sauce- 
pan, add  a  pint  of  cream,  and  boil;  beat  eight  eggs,  yolks  and 
whites  separately;  beat  the  yolks  and  one  cupful  of  sugar  till 
very  light,  and  pour  the  boiling  mixture  over  this,  Stirling  it  well. 
Set  the  whole  in  boiling  water,  and  stir  till  it  thickens;  then  add 
the  whites,  and  stir  lightly.  Put  in  cups,  and  serve  cold. 

TAPIOCA  CUSTARD. 

Three  tablespoonfuls  of  tapioca,  one  quart  of  sweet  milk,  one 
egg,  and  the  yolks  of  three  more,  one  cupful  of  white  sugar. 
Soak  the  tapioca  in  the  milk  for  two  hours,  then  boil  till  tender; 
add  the  sugar  and  the  beaten  eggs,  remove  it  from  the  fire,  and 
make  a  frosting  of  the  reserved  whites  of  eggs;  spread  over  the 
top,  and  place  in  the  oven  to  brown  slightly.  Serve  cold. 

APPLE  SNOW. 

Pare  and  slice  six  good  sized  apples,  steam  until  tender,  then 
rub  them  through  a  colander,  and  set  where  they  will  get  ice  cold. 
When  cold,  add  the  grated  rind  and  juice  of  one  lemon,  one  cup- 
ful of  sugar,  and  the  whites  of  four  eggs.  Beat  all  to  a  froth, 
and  serve  immediately,  in  a  deep  glass  dish.  Dot  with  currant 
jelly,  and  eat  with  cream. 

APPLE  FLOAT. 

Fill  a  deep  glass  dish  half  full  of  soft  custard,  and  then  heap 
up  with  apple  snow.  Make  the  custard  with  yolks  of  eggs. 

CHOCOLATE  CUSTARD. 

Two  sections  of  chocolate,  one  quart  of  sweet  milk,  one  cup- 
ful of  sugar,  yolks  of  six  eggs,  one  tablespoonful  of  cornstarch. 
Beat  the  chocolate  and  starch  smooth  in  separate  cups  with  milk, 


204  CUSTARDS,     CREAMS,    ETC. 

and  boil  the  rest  of  the  milk.  Add  the  chocolate  and  starch,  and 
last  of  all,  the  eggs,  stirring  constantly,  until  the  mixture  is 
smooth.  It  is  to  be  eaten  with  white  cake,  made  with  the  whites 
of  the  eggs. 

WHIPPED  SYLLABUBS. 

One  pint  of  rich,  sweet  cream,  one-half  cup  of  powdered  sugar, 
one  cupful  of  currant  jelly,  vanilla  or  other  extract,  one  large  tea- 
spoonful.  Sweeten  the  cream,  and  when  the  sugar  is  thoroughly 
dissolved,  beat  to  a  stiff  froth;  lastly,  stir  in  the  jelly  and  season- 
ing, carefully.  Serve  at  once,  heaped  in  glasses,  and  eat  with 
cake. 

WHIPPED  CREAM. 

Whites  of  four  eggs,  one  cup  and  a  half  of  cream;  flavor  with 
vanilla.  Whip  all  together  to  a  stiff  froth,  put  it  in  a  glass  dish, 
dot  it  with  currant  jelly,  and  serve  with  cake. 

FRUIT  WHIPS. 

Fill  a  glass  dish  one-third  full  of  any  kind  of  preserved  berries, 
and  fill  up  with  whipped  cream. 

ITALIAN  CREAM. 

One  pint  of  cream,  one  pint  of  milk,  or,  use  one  quart  of  milk 
if  cream  cannot  be  had,  eight  eggs,  one-half  box  of  gelatine, 
soaked  in  a  little  cold  water;  flavor  with  vanilla.  Put  the  cream 
and  milk  in  a  custard  kettle,  set  it  on  the  stove,  and  when  the 
cream  comes  to  a  boil,  stir  in  the  gelatine,  the  well  beaten  yolks 
of  eggs,  with  one  cupful  of  sugar;  stir  all  the  time  till  it  thick- 
ens like  custard,  set  it  off  and  stir  in  lightly  the  whites  of  the 
eggs.  Put  it  in  a  glass  dish,  and  set  in  a  cool  place. 

LEMON  SPONGE. 

To  one -half  box  of  gelatine,  take  one  and  one-half  pints  of 
cold  water;  dissolve  over  the  fire,  then  add  one  pound  of  white 
sugar,  rind  of  two  and  juice  of  three  lemons.  Boil  all  together 
for  a  few  minutes.  When  nearly  cold,  add  the  whites  of  three 
eggs,  beaten  to  a  froth.  Beat  all  well  together,  then  set  it  in  a 


CUSTARDS,    CREAMS,    ETC.  205 

cool  place.  When  it  begins  to  thicken,  stir  thoroughly;  let 
stand  again  and  beat  as  before.  The  oftener  this  is  repeated  the 
whiter  it  will  become.  Pour  into  moulds;  serve  with  cream. 
One-half  this  recipe  is  enough  for  six  persons. 

FRENCH  ICE  CREAM. 

One  quart  of  sweet  cream,  yolks  of  four  eggs,  one-half  ounce 
of  gelatine,  one  small  cupful  of  sugar,  two  teaspoonfuls  of  va- 
nilla, or  bitter  almond  extract.  Soak  the  gelatine  in  just  water 
enough  to  cover  it,  for  an  hour.  Strain,  and  stir  into  a  pint  of 
the  cream  made  boiling  hot.  Beat  the  yolks  with  the  sugar,  and 
add  the  boiling  mixture,  beaten  in  a  little  at  a  time.  Heat  until 
it  begins  to  thicken,  but  do  not  actually  boil;  remove  it  from  the 
fire,  flavor,  and  while  it  is  still  hot  stir  in  the  other  pint  of  cream, 
whipped  to  a  stiff  froth.  Beat  this  whip,  a  spoonful  at  a  time, 
into  the  custard  until  it  is  the  consistency  of  sponge  cake  batter. 
Dip  a  mould  in  cold  water,  pour  in  the  mixture,  and  set  on  the 
ice  to  form, 

CHARLOTTE  RUSSE.          « 

First,  line  the  moulds  with  sponge  lady-fingers — you  can  get 
them  at  the  bakery,  and,  if  fresh,  are  very  nice,  and  saves  much 
trouble — pack  them  around  the  sides  of  the  mould,  which  should 
be  about  as  deep  as  the  fingers  are  long,  so  that  they  will  keep  in 
place  firmly;  stick  them  together  with  jelly.  Second,  pour  a 
teacupful  of  boiling  water  over  half  a  box  of  gelatine,  and  dis- 
solve it  thoroughly.  Then  take  oce  pint  of  thick  cream  from  the 
ice,  and  whip  it  until  it  thickens;  then  pour  in  briskly,  the  gela- 
tine, two  teaspoonfuls  of  vanilla,  the  whites  of  seven  eggs, 
beaten  to  a  froth,  and  one  teacupful  of  powdered  sugar;  fill  the 
mould  to  the  top  of  the  lady-fingers,  and  put  in  a  cool  place. 
This  will  fill  two  good  sized  moulds. 

CHARLOTTE  RUSSE — Very  fine. 

One  pint  of  whipped  cream,  one-half  ounce  of  gelatine,  dissolved 
in  one  gill  of  hot  milk,  whites  of  two  eggs,  one  small  teacupful  of 
powdered  sugar;  flavor  with  bitter  almond  and  vanilla.  Mix  the 
cream,  eggs,  and  sugar;  flavor,  and  beat  in  the  gelatine  and  milk 


206  CUSTARDS,     CREAMS,    ETC. 

last.  It  should  be  quite  cold  before  it  is  added.  Line  a  mould 
with  slices  of  sponge  cake  and  fill  with  the  mixture.  Set  upon 
the  ice  to  cool. 

CHARLOTTE  RUSSE. 

One  ounce  of  gelatine,  one  pint  of  sweet  milk,  one  of  cream, 
four  eggs,  sugar  to  taste;  beat  the  sugar  and  yolks  of  eggs  to- 
gether until  very  light,  boil  the  gelatine  in  the  milk,  and  strain 
over  the  eggs  and  sugar;  whip  the  cream,  which  must  be  very 
cold,  to  a  nice  froth  and  add  to  the  above;  flavor  with  vanilla. 
Line  the  dish  you  wish  to  serve  it  in  with  sponge  cake,  and  pour 
the  mixture  in;  then  set  it  on  ice  till  wanted. 

CHARLOTTE  RUSSE — Very  nice. 

One  pint  of  whipped  cream,  two  eggs,  one  and  one-half  cup- 
fuls  of  sugar,  two-thirds  of  a  cup  of  sweet  milk,  one  teaspoonful 
of  vanilla,  one-half  box  of  gelatine  dissolved  in  a  little  cold  water. 
Beat  the  sugar  and  yolks  of  eggs  together  until  light,  boil  the 
gelatine  in  the  milk  and  strain  over  the  eggs  and  sugar;  whip  the 
cream  and  whites  <oi  eggs  to  a  nice  froth,  and  add  to  the  custard; 
add  the  flavoring.  Line  the  dish  with  sponge  cake  and  pour  in 
the  mixture;  set  it  in  a  cold  place. 

CHOCOLATE  CHARLOTTE  RUSSE. 

Soak  in  cold  water  one  ounce  of  gelatine;  take  three  sticks  of 
chocolate,  mix  in  a  pint  of  cream,  adding  the  soaked  gelatine. 
Put  all  over  the  fire,  and  boil  slowly  until  the  whole  is  melted; 
then  take  off  the  fire,  and  let  it  cool.  Take  the  yolks  of  six  and 
the  whites  of  four  eggs,  beat  very  light,  and  stir  gradually  in  the 
mixture  in  turn  with  one  coffeecupful  of  sugar.  Simmer  the 
whole  over  the  fire,  but  do  not  let  it  boil;  then  take  it  off,  and 
whip  to  a  strong  froth;  line  the  moulds  with  sponge  cake,  and 
set  it  on  ice. 

ITALIAN  CREAM. 

One-half  box  of  gelatine,  one  quart  of  sweet  milk,  three  eggs, 
one-half  cup  of  sugar.  Boil  the  milk  and  stir  in  the  dissolved 
gelatine,  the  sugar  beaten  up  with  the  yolks  of  eggs;  boil  until 
as  thick  as  soft  custard,  remove  from  the  fire  and  stir  in  the  whites 


CUSTARDS,    CREAMS,    ETC.  207 

of  the  eggs,  beaten  to  a  stiff  froth.  Flavor  to  taste.  Set  in  a 
cold  place  to  harden.  Serve  on  a  platter  with  whipped  cream 
around  it. 

Moss  BLANCMANGE. 

Free  from  pebbles  and  sea-weeds,  and  wash  in  several  waters, 
one  cupful  of  Irish  moss  (get  that  which  is  not  pressed),  let  it  soak  in 
cold  water  one  hour,  then  tie  it  in  a  muslin  bag,  and  put  it  in  a 
tin  pail,  with  three  quarts  of  sweet  milk;  set  the  pail  in  a  kettle 
containing  hot  water,  and  boil  thirty  minutes;  stir  occasionally 
after  it  comes  to  a  boil,  and  press  the  bag  between  the  sides  of  the 
pail,  and  the  spoon,  to  get  all  the  glutin;  stir  in  a  teaspoonful  of 
salt,  half  a  cup  of  sugar,  and  flavor  with  anything  you  please. 
Turn  into  moulds,  and  set  away  to  cool.  Serve  with  cream  and 
sugar. 

CHOCOLATE  BLANCMANGE. 

Half  a  box  of  gelatine,  soaked  till  dissolved,  in  as  much  water 
as  will  cover  it,  four  sticks  of  grated  chocolate,  one  quart  of 
sweet  milk,  one  cupful  of  sugar;  boil  milk,  sugar  and  chocolate 
five  minutes,  add  gelatine,  and  boil  five  minutes  more,  stilling 
constantly;  flavor  with  vanilla,  and  put  into  moulds  to  cool,  and 
eat  with  cream.  For  a  plain  blancmange,  omit  the  chocolate. 

NEAPOLITAN  BLANCMANGE. 

Heat  one  quart  of  sweet  milk  to  boiling;  stir  in  one  ounce  of 
gelatine  that  has  been  soaked  in  one  cupful  of  milk  for  an  hour, 
and  three-fourths  of  a  cup  of  sugar.  When  the  gelatine  is  dis- 
solved, strain  it  through  a  muslin  bag.  Divide  into  four  portions, 
allowing  one  cupful  for  each.  Wet  one  large  tablespoonful  of 
chocolate  with  a  little  boiling  water;  put  this  in  one  portion,  and 
set  on  the  fire,  stirring  until  very  hot,  but  do  not  let  it  boil. 
Mix  with  the  second  portion  the  yolk  of  one  egg,  beaten  very 
light,  and  heat  as  above.  Color  the  third  with  cochineal  or  cran- 
berry juice.  Wet  a  mould,  and  put  the  white  in,  and,  when 
cold,  put  in  the  pink,  then  the  yellow,  then  the  chocolate.  Set 
in  a  cold  place.  Loosen,  by  dipping  the  mould  in  warm  water 
for  a  second. 


208  CUSTARDS,  CKEAMS,  ETC. 

ORANGE  JELLY. 

Soak  one  package  of  gelatine  in  one-half  pint  of  cold  water 
for  one  hour,  add  the  juice  of  three  lemons,  two  pounds  of  sugar, 
one  quart  of  boiling  water;  when  all  are  dissolved,  add  one  pint 
of  orange  juice.  Strain  carefully,  and  set  on  ice  till  ready  for 
use.  Eight  large  oranges  usually  make  it. 

LEMON  JELLY. 

Two  ounces  of  gelatine,  three  coffeecupfuls  of  sugar,  the  juice 
of  five  lemons,  some  orange  peel,  stick  cinnamon,  or  other  flavor- 
ing, and  soak  together  for  one  hour  in  a  pint  of  cold  water. 
Add  to  this  after  the  gelatine  is  thoroughly  soaked,  three  pints 
of  boiling  water,  and  stir  until  the  gelatine  and  sugar  are  all  dis- 
solved, and  then  strain  through  a  jelly  bag.  Pour  into  moulds 
and  set  aside  to  cool.  The  moulds  should  be  first  wet  with  a  lit- 
tle white  of  egg  and  water,  to  prevent  the  jelly  from  sticking  to 
them  when  being  turned  out.  Be  sure  that  the  gelatine  is  per- 
fectly soaked  before  pouring  on  the  boiling  water,  even  though 
it  should  take  a  longer  time  then  above  stated.  It  is  better  to 
make  the  jelly  the  day  before  they  are  to  be  used,  in  order  that 
they  shall  have  plenty  of  time  to  harden.  In  warm  weather,  use 
a  little  more  gelatine,  or  less  water.  A  beautiful  color  can  be 
given  to  the  jelly  by  adding  a  small  quantity  of  burnt  sugar. 

STRAWBERRY  CREAM. 

After  picking  two  pounds  and  one-half  of  strawberries,  squeeze 
them  through  a  colander;  add  six  ounces  of  sugar  to  the  juice; 
when  the  sugar  is  dissolved,  add  half  a  box  of  gelatine,  soaked 
as  before  described.  Place  it  on  the  ice,  stir  it  smooth  when  it 
begins  to  set,  then  stir  in  a  pint  of  cream,  whipped.  Put  it  in  a 
mould  and  serve  with  fresh  strawberries  around  it. 

Q 

PEACH  CREAM. 

Cut  eighteen  fine  peaches  into  small  pieces,  and  boil  them  with 
half  a  pound  of  sugar.  When  they  are  reduced  to  a  marmalade, 
squeeze  them  through  a  sieve  or  colander.  Then  add  half  of  a 
package  of  gelatine  and  a  glassfull  of  good  cream.  Stir  it  well, 


CUSTARDS,    CREAMS,    ETC.  209 

to  make  it  smooth,  when  it  is  about  to  set,  then  add  the  pint  of 
cream,  whipped,  then  mould  it.  It  makes  a  still  prettier  dish  to 
serve  halves  or  quarters  of  fresh  peaches,  half  frozen,  around  the 
cream. 

FREEZING  CREAM. 

In  freezing  cream,  the  ice  and  salt  must  be  well  mixed.  The 
patent  freezers  are  the  best  in  use;  they  will  freeze  the  cream 
perfectly  smooth  in  ten  minutes,  beating  it  like  whipped  cream. 
The  bottom  of  the  pail  is  covered  with  ice,  pounded  very  fine  by 
putting  it  into  an  old  thick  bag,  and  pounding  it  with  flat  of  an 
axe,  till  there  are  no  pieces  larger  than  a  walnut;  set  the  pail  con- 
taining the  cream  into  a  freezer,  and  .fill  in,  with  a  spoon,  two- 
thirds  of  pounded  ice  to  one-third  of  coarse  salt,  adding  first  a 
layer  of  ice,  then  one  of  salt;  when  all  is  packed  even  to  the  top 
of  the  pail,  turn  the  crank  a  hundred  times,  then  lift  off  the  cov- 
er, and  pour  in  a  quart  of  boiling  water  from  the  teakettle.  The 
philosophy  of  this  is,  that  the  quicker  the  ice  and  salt  melts,  the 
sooner  the  cream  freezes.  Fill  up  again  with  ice  and  salt  in  the 
same  proportions  as  before.  Turn  the  crank  fifty  times  one  way, 
and  twenty -five  the  other  way,  which  only  serves  to  scrape  it 
from  the  edge  of  the  pail.  When  it  turns  very  hard,  it  is  frozen 
sufficiently.  Open  the  cover  carefully,  so  as  not  to  let  the  salt 
water  drip  in;  scrape  down  the  sides,  pull  out  the  dasher,  put  a 
cork  into  the  cover  where  it  came  out,  take  out  the  pail,  pour  out 
all  the  ice,  salt  and  water,  set  back  the  cover,  and  begin  to  pack 
over  as  fast  as  possible.  This  must  be  done  unless  the  cream  is 
to  be  eaten  in  an  hour  or  two,  for  the  melting  ice  and  salt  be- 
comes warmed  from  the  atmosphere,  and  will  not  keep  it  frozen. 
To  freeze  in  a  common  wooden  pail,  with  a  tin  pail  to  hold  the 
cream,  the  same  operations  are  repeated  in  the  packing;  in  freez- 
ing, the  tin  pail  should  be  turned  around  rapidly,  keeping  the 
cream  constantly  agitated,  and  every  five  minutes  the  sides  of  the 
pail  must  be  thoroughly  scraped  down  with  a  broad  bladed 
knife.  Cream  cannot  be  frozen  as  smoothly  in  this  manner,  but 
a  respectable  article  can  be  produced,  but  with  much  more  troub- 
le than  if  a  patent  freezer  is  used.  If  you  wish  to  put  it  into 
moulds,  fill  them  as  soon  as  you  take  out  the  beater;  pack  them 
down  well,  or  they  will  not  look  smooth  when  taken  out.  Lay 


210  CUSTARDS,    CKEAMS,    ETC. 

the  moulds  in  ice  and  salt  for  three  hours,  and  when  ready  to 
dish,  dip  them  in  warm  water  for  an  instant;  wipe,  and  turn  the 
moulds  on  an  ice  cream  dish,  remove  gently,  and  serve  at  once. 

ICE  CREAM. 

Three  quarts  of  new  milk,  scalded.  While  boiling,  add  six 
tablespoonfuls  of  cornstarch,  dissolved  in  cold  milk,  five  coffee- 
cupfuls  of  lump  sugar,  three  eggs,  yolks  and  whites  beaten  sep- 
arately, and  added  just  before  taking  off  the  fire;  add  a  piece  of 
butter  the  size  of  an  egg;  strain  through  a  sieve  and  flavor  with 
vanilla  or  lemon.  To  this  put  two  quarts  of  cream,  whipped  to 
a  froth,  make  it  pretty  sweet,  as  much  of  the  sweetness  freezes 
out.  Pineapple,  strawberry,  raspberry  and  all  other  kinds  of 
cream,  may  be  made  in  the  same  way,  allowing  one  quart  of  juice 
of  any  of  the  fruit  named,  to  a  gallon  of  cream.  Some  object  to 
cornstarch,  in  this  case  use  arrowroot;  it  makes  a  very  much 
smoother  cream  then  when  it  is  all  made  of  eggs. 

NICE  ICE  CREAM. 

Two  quarts  of  rich  milk,  three  tablespoonfuls  of  arrowroot, 
the  whites  of  six  eggs,  or  three  whole  ones,  two  coffeecupfuls 
of  sugar,  flavor  to  taste.  Boil  the  milk,  thicken  it  with  the  arrow- 
root, add  the  sugar  and  pour  the  whole  upon  the  eggs.  When 
cold,  freeze. 

EGOLESS  ICE  CREAM. 

Five  pints  of  milk,  three  teacupfuls  of  sugar,  four  tablespoon- 
fuls of  arrowroot;  wet  the  arrowroot  with  a  little  cold  milk, 
scald  the  milk  by  putting  it  in  a  tin  pail  and  setting  it  in  a  pot 
of  boiling  water,  let  boil  and  stir  in  the  sugar  and  arrowroot; 
strain,  let  cool,  flavor  and  freeze. 

ICE  CREAM — Very  fine. 

Boil  one  teacupful  of  arrowroot  mixed  smooth  with  milk,  and 
two  quarts  of  milk;  when  cold,  add  two  quarts  of  cream,  and  the 
whites  of  five  eggs,  beaten  to  a  stiff  froth  with  the  cream,  flavor  to 
taste,  four  coffeecupfuls  of  sugar,  and  freeze. 


CUSTARDS,    CREAMS,    ETC.  211 

ICE  CREAM — Made  of  Cream. 

Two  quarts  of  pure  cream,  one  pound  of  powdered  sugar, 
whites  of  four  eggs.  Flavor  to  taste. 

CHOCOLATE  CREAM. 

One  quart  of  cream,  two  teacupfuls  of  powdered  sugar,  yolks 
of  six  eggs,  white  of  one  egg,  zest  of  lemon,  a  piece  as  large  as 
a  nickel  cent,  one  bar  of  chocolate.  Scrape  the  chocolate  very 
fine,  and  put  it  with  the  eggs  and  sugar;  stir  or  beat  until  the 
mixture  is  complete,  and  add  the  cream  by  degrees.  Pour  into 
a  milk  boiler,  and  stir  until  the  cream  is  thick  enough  to  stick  to 
the  spoon;  then  pour  the  contents  into  an  earthen  dish,  and  set 
it  in  a  very  cold  place.  The  boiling  of  the  cream  is  of  great  im- 
portance, and  requires  particular  attention,  especially  when  no 
milk  boiler  is  at  hand,  and  the  cream  is  boiled  over  an  open  fire. 
In  this  case,  as  soon  as  the  cream  begins  to  stick  to  the  spoon, 
the  pan  must  be  immediately  withdrawn.  The  flavoring  should 
be  added  after  the  cream  is  boiled.  Before  freezing,  it  is  best  to 
pass  it  through  a  hair  sieve. 

BISCUIT  GLACE. 

One  and  one-half  pints  of  cream,  four  ounces  of  macaroons, 
six  ounces  of  white  sugar,  the  grated  rind  of  one  orange,  and  the 
juice  of  two.  Beat  the  cream  on  ice  until  it  hangs  to  the 
beater,  then  add  the  sugar,  oranges,  and  the  macaroons  (grated 
and  put  through  a  sieve).  Freeze  like  ice  cream,  and  afterward 
put  into  moulds. 

COFFEE  ICE  CREAM 

Is  made  the  same  as  chocolate,  using  coffee  instead  of  chocolate. 
Tie  two  coffeecupfuls  of  fresh,  ground  coffee  in  a  piece  of  thin 
muslin,  and  boil  in  the  milk  for  half  an  hour,  then  take  it  out 
and  make  as  before  directed. 

LEMON  ICE — Very  fine. 

FOR  THE  SYRUP.— Take  twelve  pounds  of  white  sugar,  twelve 
pints  of  water,  one  egg,  beaten  to  a  froth,  and  a  piece  of  lemon 


212  CUSTARDS,     CREAMS,    ETC. 

peel;  boil  this  ten  minutes,  and  bottle  this  syrup  up,  and  when 
wanted  for  use,  take  one  pint  of  clarified  sugar  to  one  quart  of 
ice  water,  and  the  juice  of  four  lemons;  strain  it  through  a  sieve, 
and  freeze  as  you  would  cream.  Currant,  strawberry,  pineapple, 
orange,  or  raspberry  ice,  is  made  the  same  way,  using  one  pint  of 
juice,  one  of  clarified  syrup,  and  one  pint  of  ice  water.  You  can 
double  this  recipe  as  many  times  as  you  like. 

ORANGE  ICE. 

One  and  one-half  pints  of  water,  one  pint  of  sugar,  juice  of 
eight  oranges,  juice  of  two  lemons,  whites  of  four  eggs,  beaten 
very  light.  Grate  a  little  orange  peel,  boil  the  sugar  and  water 
together  fifteen  minutes,  pour  over  the  eggs,  boiling  hot,  stirring 
all  the  time;  then  add  the  juice,  which  must  be  strained.  When 
cool,  freeze. 

BANANA  CREAM. 

Take  one  box  gelatine,  and  dissolve  it  in  about  one  teacupful 
of  cold  water;  three  pints  of  sweet  milk,  two  and  one-half  tea- 
cupfuls  of  sugar.  Boil^  and  when  boiled,  dip  out  as  much  of  the 
hot  milk  as  will  finish  dissolving  the  gelatine.  When  all  is  dis- 
solved, pour  in  the  rest  of  the  milk  and  boil  ten  minutes;  when 
cold,  but  not  stiff,  stir  in  six  bananas,  which  have  been  previous- 
ly broken  up  with  a  silver  fork.  Mix  well,  and  set  away  on  ice. 
An  hour  before  dinner,  the  next  day,  take  a  quart  of  rich  cream, 
sweeten  to  taste,  flavor  with  vanilla,  and  whip  to  a  stiff  froth. 
Put  the  mixture  you  made  the  day  before  in  the  bottom  of  a  glass 
dish,  and  put  the  whipped  cream  on  top. 

ORANGE  SUFFLES. 

Cover  the  bottom  of  a  large  glass  dish  with  sliced  oranges, 
strew  over  them  some  powdered  sugar,  then  a  thick  layer  of  co- 
coanut,  in  alternate  layers,  till  the  dish  is  full,  heaping  cocoanut 
on  top. 

ORANGE   CREAM. 

One  pint  of  orange  juice,  put  to  it  the  well  beaten  yolks  of  six 
eggs,  and  the  whites  of  four;  beat  these  well  together,  and  add 


CUSTABDS,    CREAMS,    ETC.  213 

to  it  one  pound  of  fine  sugar;  set  it  over  a  slow  fire,  keep  stirring 
it  all  one  way,  and  when  it  is  nearly  boiling,  take  off  the  cream 
and  let  it  get  cold,  then  freeze. 

KIPE  FRUIT  FOR  DESSERT. 
ORANGES 

May  be  put  on  whole,  in  fruit  baskets,  or  the  skin  may  be  cut 
in  eighths,  half  way  down,  separated  from  the  fruit,  and  curled 
inward,  showing  half  the  orange  white,  the  other  yellow. 

APPLES. 

Wash  and  polish  with  a  clean  towel,  and  pile  in  a  china  fruit 
basket,  with  an  eye  to  agreeable  variety  of  colors. 

PEACHES  AND  PEAKS. 

Pick  out  the  finest,  handling  as  little  as  possible,  and  pile  upon 
flat  dish,  or  a  cake  basket,  with  bits  of  ice  between  them,  and 
ornament  with  peach  leaves,  or  fennel  sprigs.  Send  around 
powdered  sugar  with  the  fruit,  as  'many  like  to  dip  peaches  and 
pears  in  it  after  paring  and  quartering  them. 

ICED  FRUIT. 

Take  fine  bunches  of  currants  on  the  stalk,  dip  them  in  well 
beaten  whites  of  eggs,  lay  them  on  a  sieve  and  sift  powdered 
sugar  over  them,  and  set  them  in  a  warm  place  to  dry. 


DRINKS. 


COFFEE. 

Mocha  and  old  Java  are  the  best,  and  time  improves  all  kinds. 
Dry  it  a  long  time  before  roasting.  Roast  it  quickly,  stirring 
constantly,  or  it  will  taste  raw  and  bitter.  When  roasted,  sprink- 
le a  little  powdered  sugar^over  the  coffee  just  before  it  is  done 
roasting;  the  sugar  forms  an  air  tight  coating  over  each  berry, 
and  thus  preserves  the  caffeine  till  the  coffee  is  ground.  Put  it 
in  a  tin  can,  with  a  tight  fitting  lid,  as  you  retain,  by  so  doing, 
the  life  and  essence  of  the  berry. 

To  MAKE  COFFEE — Boiled. 

One  tablespoonful  of  coffee  for  each  person,  white  of  one  egg, 
and  crushed  shell  of  same.  The  best  way  to  make  a  real  delicious 
cup  of  coffee,  is  to  grind  the  berry  in  the  mill  just  before  you 
wish  to  use  it,  not  as  some  people  do,  the  night  before.  It  should 
not  be  ground  to  a  fine  powder,  but  into  fragments  a  little  larger 
than  a  mustard  seed.  Have  the  kettle  of  water  boiling;  mix  the 
coffee  well,  and  add  enough  cold  water  to  thoroughly  moisten  it; 
place  in  a  well  scalded  coffee  boiler,  pour  in  half  the  quantity  of 
boiling  water  needed;  roll  a  cloth  tightly  and  stop  up  the  nose 
or  spout,  thus  keeping  in  all  the  coffee  flavor.  If  you  want  to 
have  the  coffee  clear,  let  it  come  to  a  gradual  boil,  and  the  coffee 
will  be  as  clear  as  crystal;  let  it  boil  five  minutes,  then  place  on 
the  back  part  of  the  stove  or  range  where  it  will  only  simmer  for 
ten  minutes  longer.  When  ready  to  serve,  add  the  remainder  of 
the  boiling  water,  and  serve  with  rich  cream.  Or,  take  fresh, 
new  milk,  set  it  in  a  pan  or  pail,  where  it  will  slowly  simmer  but 


DRINKS.  215 

not  boil,  nor  reach  the  boiling  point;  stir  frequently,  to  keep  the 
cream  from  separating  and  raising  to  the  top,  and  allow  to  sim- 
mer until  it  is  rich,  thick,  and  creamy.  Serve  hot. 

To  MAKE  COFFEE — Without  Boiling. 

There  are  so  many  patent  coffeepots  for  this  purpose,  and  the 
directions  sold  with  them,  that  I  do  not  need  to  explain;  but  you 
can  make  one  equally  as  desirable,  and  more  simple.  Make  a 
sack  of  fine  flannel,  as  long  as  the  coffeepot  is  deep,  and  a 
little  larger  than  the  top;  bend  a  piece  of  small,  but  rather  stiff 
wire  in  a  circle,  and  slip  it  through  a  hem  made  around  the  top 
of  the  sack,  bringing  the^ends  together  at  the  opening  left  at  the 
top  of  the  side  seam.  Having  put  the  coffee  in  the,  sack,  lower 
it  into  the  coffeepot,  with  the  ends  apart  slightly,  and  push  it 
down  over  the  top  of  the  pot;  the  top  of  the  sack  will  then  be 
turned  down  a  little  over  the  outside  of  the  pot,  a  part  of  it 
covering  the  "nose,"  and  keeping  in  all  the  aroma.  When  the 
sack,  with  the  coffee  in  it,  is  in  its  place,  pour  boiling  water  over 
the  coffee,  close  the  lid  tightly,  and  let  simmer  (not  boil)  from 
fifteen  minutes  to  half  an  hour.  In  pouring  for  $he  table,  raise 
the  sack  off  the  nose  but  do  not  lift  it  off  the  pot.  This  makes 
good  coffee,  without  eggs  to  settle  it. 

COITEE  WITH  WHIPPED  CREAM. 

For  six  cups  of  coffee,  of  fair  size,  take  one  cup  of  sweet  cream, 
whipped  light,  with  a  little  sugar;  put  into  each  cup  the  desired 
amount  of  sugar,  and  about  a  tablespoonful  of  boiling  milk;  pour 
the  coffee  over  these,  and  lay  upon  the  surface  of  the  hot  liquid, 
a  large  spoonful  of  the  frosted  cream,  giving  a  gentle  stir  to  each 
cup  before  serving.  This  is  known  to  some  as  meringued  coffee, 
and  is  an  elegant  French  preparation  of  the  popular  drink. 

COFFEE  FOR  ONE  HUNDRED. 

Take  five  pounds  of  roasted  coffee,  grind,  and  mix  with  six 
eggs;  make  small  muslin  sacks,  and  in  each  place  a  pint  of  coffee, 
leaving  room  for  it  to  swell;  put  five  gallons  of  boiling  water  in 
a  large  coffee  xirn,  or  boiler,  having  the  faucet  at  the  bottom;  put 


216  DRINKS. 

in  part  of  the  sacks,  and  boil  two  hours;  five  or  ten  minutes  be- 
fore serving,  raise  the  lid  and  add  one  or  two  more  sacks;  and  if 
you  continue  serving  several  times,  add  fresh  sacks  at  regular  in- 
tervals, taking  out,  from  time  to  time,  those  first  put  in,  and  fill- 
ing up  with  boiling  water,  as  needed.  In  this  way  the  full 
strength  of  the  coffee  is  secured,  and  the  fresh  supplies  impart 
that  delicious  flavor  consequent  on  a  few  moments  boiling.  To 
make  coffee  for  twenty  persons,  use  one  and  one-half  pints  of 
ground  coffee,  and  one  gallon  of  water.  x 

VIENNA  COFFEE. 

Filter  instead  of  boiling  the  coffee,  allowing  one  tablespoon- 
ful  of  ground  coffee  to  each  person,  and  one  for  the  pot;  put  a 
quart  of  cream  in  a  custard  kettle,  or  pail,  set  in  boiling  water 
and  put  it  where  the  water  will  keep  boiling;  beat  the  white  of 
an  egg  to  a  froth,  and  mix  well  with  three  tablespoonfuls  of  cold 
milk;  as  soon  as  the  cream  is  hot,  remove  from  the  fire,  add  the 
mixed  egg  and  milk,  stir  together  briskly  for  a  minute,  and  serve. 
The  less  time  the  coffee  is  cooked  the  more  coffee  is  required,  but 
the  finer  the  flavor.  Some  cooks  do  not  boil  the  coffee  at  all; 
they  say  that -the  aroma  evaporates,  and  only  leaves  the  bitter 
flavor. 

ITALIAN  CHOCOLATE. 

One  quart  of  sweet  milk,  yolks  of  three  eggs,  well  beaten,  four 
squares  of  German  chocolate.  Set  the  milk  on  the  stove  in  a 
basin  within  another  of  boiling  water;  sweeten  it  to  taste,  and 
when  it  comes  to  boil,  pour  into  cups,  and  make  a  frosting  of  the 
whites  of  eggs;  put  on  top,  and  serve  hot. 

CHOCOLATE. 

Six  tablespoonfuls  of  grated  chocolate  to  each  pint  of  water,  as 
much  milk  as  you  have  water,  sweeten  to  taste.  Put  on  the  water 
boiling  hot;  rub  the  chocolate  smooth  in  a  little  cold  water,  and 
stir  into  the  boiling  water;  boil  twenty  minutes,  add  the  milk, 
and  boil  ten  minutes  more,  stirring  frequently. 

PREPARED  COCOA. 

One  quart  of  boiling  milk,  two  ounces  of  prepared  cocoa,  one 
quart  of  milk.  Make  as  you  do  chocolate,  only  boil  nearly  an 


DRINKS.  217 

hour  before  you  add  the  milk,  and  afterwards  heating  almost  to 
boiling.     Sweeten  to  taste. 

TEA. 

If  you  wish  to  keep  the  flavor  of  tea,  never  use  the  tin  teapot 
which  has  come  into  such  general  use,  because  the  earthen  pots 
split  and  break  so  soon.  You  can  use  an  earthen  pot  a  lifetime 
if,  instead  of  setting  it  on  the  top  of  a  hot  stove,  you  set  it  in  a 
tin  dish  in  which  there  is  hot  water.  The  best  tea  is  made  by 
mixing  equal  quantities  of  green  and  black  together.  If  it  is  the 
good,  old  fashioned  green  tea,  you  must  put  it  to  draw,  not  boil, 
in  a  thoroughly  scalded  teapot.  If  "English  breakfast,"  or  best 
black  tea,  the  water  must  not  only  be  boiling,  at  the  very  mo- 
ment of  pouring  it  on,  but  the  tea  must  actually  boil  for  at  least 
five  or  ten  minutes.  One  teaspoonful  of  tea  to  one  cupful  of  hot 
water,  is  the  usual  allowance  for  each  person.  Freshly  boiled, 
soft  water,  is  best  for  either  tea  or  coffee.  Always  have  a  water 
pot  of  hot  water  on  the  waiter,  with  which  to  weaken  the  tea  if 
desired. 

ICED  TEA. 

Prepare  the  tea  in  the  morning,  making  it  stronger  than  usual; 
strain,  and  pour  into  a  clean,  stone  jug,  or  glass  bottle,  and  set 
in  the  ice  chest  until  ready  for  use.  Drink  from  goblets,  without 
cream.  Serve  ice,  broken  in  small  pieces,  on  a  plate  nicely  gar- 
nished with  well  washed  grape  leaves.  Iced  tea  may  be  prepared 
from  either  green  or  black,  alone,  but  it  is  considered  an  improve- 
ment to  mix  the  two. 

CKEAM  NECTAR. 

Two  ounces  of  tartaric  acid,  four  quarts  of  boiling  water,  six 
pounds  of  white  sugar,  whites  of  six  eggs,  two  teaspoonfuls  each 
of  lemon,  pineapple,  essence  of  wintergreen,  vanilla,  ginger,  or 
any  other  flavoring  extract  one  chooses.  Boil  all  together  in  a 
porcelain  kettle,  for  ten  minutes;  take  from  the  fire,  add  the 
whites  of  the  eggs,  stirring  them  in  while  you  count  three  hun- 
dred, slowly;  strain,  add  the  essence,  when  taken  from  the  fire, 
and  bottle  tightly.  When  desired  for  drink,  measure  two  table- 
spoonfuls  of  it  into  half  a  tumbler  of  ice  water,  add  to  it  one- 


218  DEINKS. 

third  of  a  teaspoonful  of  soda,  stir  up,  and  drink  as  soon  as  it 
foams.  This  makes  a  delicious  drink,  and  is  not  expensive.  All 
farmers  should  have  it  on  hand. 

LEMONADE. 

Roll  six  lemons  well,  slice  thin,  in  an  earthen  vessel,  put  over 
them  two  teacupfuls  of  white  sugar;  let  it  stand  fifteen  minutes, 
add  one  gallon  of  water,  and  lumps  of  ice,  pour  into  a  pitcher, 
and  serve. 

CUBBANT  ICE  WATEB. 

Press  the  juice  from  ripe  currants,  strain  it,  and  put  a  pound 
of  sugar  to  each  pint  of  juice.  Put  it  into  bottles,  cork  and  seal 
it,  and  keep  it  in  a  cool,  dry  place.  When  wanted,  mix  it  with 
ice  water  for  a  drink.  Or  put  water  with  it,  make  it  very  sweet, 
and  freeze  it.  Freezing  always  takes  away  much  of  the  sweetness. 
The  juice  of  other  acid  fruits  can  be  used  in  the  same  wray. 

SAKSAPABILLA  MEAD. 

One  pound  of  Spanish  sarsaparilla.  Boil  it  in  four  gallons  of 
water  for  five  hours,  and  then  add  enough  water  to  make  two  gal- 
lons. Add  sixteen  pounds  of  sugar,  and  ten  ounces  of  tartaric 
acid.  To  make  a  tumblerful  of  it,  take  half  a  wineglass  of  the 
above,  and  then  fill  with  water,  and  put  in  half  a  teaspoonful  of 
soda. 

TEMPERANCE  GINGER  WINE. 

Two  drachms  of  essence  of  ginger,  two  drachms  essence  of  cap- 
sicum, one  and  one-half  pounds  of  loaf  sugar,  three-fourths  ounce 
tartaric  acid.  Pour  five  quarts  boiling  water  over  the  sugar  and 
acid;  when  cold,  add  the  essences,  and  stir  well  before  bottling. 

HARVEST  DRINKS. 

"Very  fine  drinks  for  summer  are  prepared  by  putting  strawber- 
ries, raspberries,  or  blackberries  into  good  vinegar  and  then 
straining  it  off,  and  adding  a  new  supply  of  fruit  till  enough 
flavor  is  secured.  Keep  the  vinegar  bottled,  and  in  hot  weather 
use  it  thus.  Dissolve  half  a  teaspoonful  or  less  of  saleratus,  or 
soda  in  a  tumbler,  very  little  water,  till  the  lumps  are  all  out. 


DRINKS.  219 

Then  fill  the  tumbler  two-thirds  full  of  water,  then  add  the  fruit 
vinegar.  If  several  are  to  drink,  put  the  soda,  or  saleratus  into 
the  pitcher,  and  then  put  the  fruit  vinegar  into  each  tumbler,  and 
pour  the  alkali  water  from  the  pitcher  into  each  tumbler,  as  each 
person  is  all  ready  to  drink,  as  delay  spoils  it. 

JELLY  DRINKS. 

When  jams  or  jellies  are  too  old  to  be  good  for  table  use,  mix 
them  with  good  vinegar,  and  then  use  them  with  soda  or  salera- 
tus, as  directed  above. 

SUMMER  BEVERAGE. 

Ten  drops  of  oil  of  sassafras,  ten  drops  of  oil  of  spruce,  ten 
drops  of  oil  of  wintergreen,  two  quarts  of  boiling  water,  poured 
on  to  two  great  spoonfuls  of  cream-tartar.  Then  add  eight 
quarts  of  cold  water,  the  oils,  three  gills  of  distillery  yeast  (or 
twice  as  much  home-brewed),  and  sweeten  it  to  taste.  In  twenty- 
four  hours,  bottle  it;  it  is  a  delicious  beverage. 

STRAWBERRY  Acm. 

Take  three  pounds  of  ripe  strawberries,  two  ounces  of  citric 
acid,  and.  one  quart  of  spring  water.  Dissolve  the  acid  in  the 
water  and  pour  it  on  the  strawberries,  and  let  them  stand  in  a 
cool  place  twenty-four  hours.  Then  add  to  the  liquid  its  own 
weight  of  sugar,  boil  it  three  or  four  minutes  (in  a  porcelain  ket- 
tle, lest  metal  may  effect  the  taste),  and  when  cool,  cork  it  in  bot- 
tles lightly  for  three  days,  and  then  tight  and  seal  them.  Keep 
it  in  a  dry  and  cool  place,  where  it  will  not  freeze.  It  is  very  de- 
licious for  the  sick,  or  for  the  well. 

EASPBERRY  VINEGAR. 

Fill  a  stone  jar  with  ripe  raspberries,  cover  with  the  purest 
and  strongest  vinegar,  let  it  stand  for  a  week,  pour  the  whole 
through  a  sieve  or  strainer,  crushing  out  all  the  juice  of  the  ber- 
ries; to  each  pint  of  this  vinegar,  add  one  and  a  half  pounds  of 
lump  sugar  and  let  it  boil  long  enough  to  dissolve,  removing 
scum  which  may  arise;  then  remove  from  the  fire,  let  cool,  bottle 
and  cork  tightly.  Two  tablespoonfuls  of  this  vinegar,  stirred  in- 


220  DRINKS. 

to  a  tumbler  of  iced  water,  makes  a  delicious  drink,  or  a  little 
soda  may  be  added. 

GRAPE  SYKUP. 

Squeeze  the  grapes;  be  careful  not  to  crush  the  seeds,  for  that 
would  impart  a  bitter  flavor  to  the  juice.  Boil  it  down  to  a  thin 
syrup,  bottle,  and  seal  tight.  This  is  nice  to  flavor  sauces,  pud- 
dings, fruit  cake  and  mince  meat.  One  tablespoonful  of  this 
syrup  in  a  glassful  of  water,  makes  a  nice  summer  drink. 

ORANGE  OR  LEMON  SYRUP. 

Put  a  pound  and  a  half  of  white  sugar  to  each  pint  of  juice,  add 
some  of  the  peel,  boil  ten  minutes,  then  strain,  bottle,  and  cork 
it  tightly.  Makes  a  fine  beverage,  and  is  useful  for  flavoring  pies, 
puddings,  etc. 

STRAWBERRY  SYRUP. 

Squeeze  the  juice  from  nice,  ripe  strawberries,  and  put  one  tea- 
cupful  of  sugar  to  each  pint  of  the  juice;  boil  to  a  thin  syrup,  bot- 
tle, and  seal  hot.  Nice  for  flavoring  pudding,  sauce  and  mince 
pies.  Blackberries,  raspberries,  currants,  quinces,  plums,  and 
any  kind  of  fruit  may  be  prepared  in  the  same  way. 

CHILDREN'S  DRINKS. 

There  are  drinks  easily  prepared  for  children,  which  they  love 
much  better  than  tea  and  coffee,  for  no  child  at  first  loves  these 
drinks  till  trained  to  it.  As  their  older  friends  are  served  with 
green  and  black  tea,  there  is  a  white  tea  to  offer  them,  which 
they  will  always  prefer,  if  properly  trained,  and  it  is  always 
healthful. 

WHITE  TEA. 

Put  two  teaspoon fuls  of  sugar  into  half  a  cup  of  good  milk, 
and  fill  it  with  boiling  water. 

COFFEE. 

Crumb  bread,  or  dry  toast,  into  a  bowl,  put  on  plenty  of  sugar 
or  molasses,  put  in  one-half  milk  and  one-half  boiling  water.  To 
be  eaten  with  a  spoon,  or  drank  if  preferred.  Molasses  for 
sweetening  is  prefrred  by  most  children. 


BOILED  EGGS.     (No.  1.) 
Put  them  on  in  cold  water,  and  when  it  has  boiled  the  e&gs 

'  OO 

will  be  done,  the  whites  being  soft  and  digestible,  as  they  are 
not  when  put  on  in  boiling  water. 

BOILED  EGGS.     (No.  2.) 

Put  the  eggs  in  a  dish  without  breaking  the  shells,  pour  boiling 
water  over  them  and  let  them  stand  in  it  away  from  the  fire  for 
from  five  to  eight  minutes;  this  is  better  than  boiling  rapidly 
on  the  stove,  as  it  cooks  them  through  without  hardening  the 
whites  too  much. 

POACHED  EGGS. 

Eggs  which  are  to  be  broken  into  water,  should  not  be  broken 
into  boiling  water,  as  the  motion  destroys  their  shape,  but  let 
the  water  be  hot  as  possible,  without  boiling,  and  let  them  stand 
several  minutes  on  the  back  of  the  stove;  they  will  then  be  soft 
but  firm  all  through.  Season  with  salt,  pepper  and  butter. 

BAKED  EGGS. 

Break  eight  eggs  into  a  well  buttered  dish,  put  in  pepper  and 
salt,  bits  of  butter,  and  about  four  tablespoonfuls  of  sweet  cream ; 
set  it  in  the  oven  and  bake  about  fifteen  minutes;  serve  very  hot. 

RUMBLED  EGGS. 

Beat  up  three  eggs  with  a  spoonful  of  fresh  or  washed  butter; 
add  a  tablespoonful  of  cream  or  fresh  milk;  put  in  a  sauce-pan 
and  keep  stirring  over  the  fire  for  five  minutes;  serve  on  toast. 


222  EGGS. 

SCRAMBLED  EGGS. 

Beat  eight  eggs  very  light,  prepare  a  skillet  with  one  table- 
spoonful  butter,  and  when  hot,  pour  in  the  eggs;  season  with 
salt  and  pepper;  stir  constantly  until  done,  and  serve. 

PUFF  OMELET. 

Stir  into  the  yolks  of  six  eggs,  and  the  whites  of  three,  beaten 
very  light,  one  tablespoonful  of  flour  mixed  into  a  teacupful  milk, 
with  salt  and  pepper  to  taste;  melt  a  tablespoonful  of  butter  in 
a  pan,  pour  in  the  mixture  and  set  the  pan  into  a  hot  oven;  when 
it  thickens,  pour  over  it  the  remaining  whites  of  eggs  well  beaten, 
return  it  to  the  oven  and  let  it  bake  a  delicate  brown.  Slip  off 
on  a  large  plate  and  eat  as  soon  as  done. 

NICE  OMELET. 

Four  eggs,  six  soda  crackers,  teaspoonful  of  salt.  Roll  the 
crackers  very  fine,  add  enough  milk  to  moisten  nicely,  add  the 
well  beaten  yolks,  and  the  whites  of  eggs,  beaten  to  a  stiff  froth, 
just  before  cooking;  fry  on  a  buttered  griddle,  spread  on  in  thin 
cakes;  when  the  under  side  is  brown,  then  roll  up. 

OMELET. 

Six  eggs,  whites  and  yolks  beaten  separately,  one  tablespoonful 
of  sweet  milk  to  each  egg.  Do  not  salt  and  pepper  until  done. 
If  you  like  you  can  add  chopped  ham  or  finely  chopped  parsley. 

A  FINE  OMELET. 

One  teacupful  of  bread  crumbs,  soak  it  in  all  the  milk  it  will 
absorb,  no  more,  mix  into  a  smooth  paste,  then  add  the  yolks  of 
four  well  beaten  eggs  with  a  little  salt,  add  the  whites  last,  beat- 
en to  a  stiff  froth,  set  the  pan  on  the  fire,  put  in  a  tablespoonful 
of  butter,  let  it  get  very  hot,  pour  in  the  pan  and  move  about  for 
a  moment;  if  the  oven  is  hot  when  the  omelet  is  formed  under- 
neath, set  the  pan  in  the  oven  for  five  minutes,  or  until  the  top 
is  set;  then  double  half  over,  and  serve.  The  advantage  of  this 
omelet  is,  that  it  keeps  pluvnp  and  tender  till  cold,  so  that  five 
minutes  of  waiting  does  not  turn  it  into  leather,  the  great  objec- 
tion to  omelets  generally. 


PRESERVING-. 


* 

Cleanse  the  cans  thoroughly,  and  test  to  see  if  any  leak  or  are 
cracked.  In  buying  stoneware  for  canning  purposes,  be  sure  that 
it  is  well  glazed,  as  fruit  canned  in  jars  or  jugs  imperfectly  glazed, 
sometimes  become  poisonous.  Never  use  defective  glass  cans, 
but  keep  them  for  storing  things  in  a  pantry,  and  in  buying 
them,  take  care  that  they  are  free  from  flaws  and  blisters,  else  the 
glass  will  crumble  off  in  small  particles  when  subjected  to  heat. 
Self -sealers  are  very  convenient,  but  the  heat  hardens  the  rubber 
rings,  which  are  difficult  to  replace,  so  that  in  a  year  or  two  they 
are  unfit  for  use.  In  using  self-sealing  cans,  the  rubber  ring 
must  show  an  even  edge  all  around,  for  if  it  slips  back  out  of  sight 
at  any  point,  air  will  be  admitted.  On  opening  tin  cans,  remem- 
ber to  pour  all  the  fruit  out  into  an  earthen  or  glass  dish.  Al- 
ways select  fresh  fruits,  that  are  firm  and  in  good  condition; 
stale  fruits  are  apt  to  become  sour  and  cause  fermentation,  and 
no  jar  or  can  could  keep  them.  Persons  make  a  mistake  when 
they  attempt  to  put  up  inferior  fruits.  Berries,  plums,  and 
cherries  need  not  be  boiled  over  ten  or  fifteen  minutes,  using 
sugar  to  make  them  palatable.  Large  fruits,  such  as  peaches 
and  pears,  are  in  the  best  condition  to  can  when  not  quite  fully 
ripe,  and  should  be  put  up  as  soon  as  possible  after  picking;  use 
only  the  best  sugar  in  the  proportion  of  half  a  pound  of  sugar  to 
a  pound  of  good  fruit,  varying  the  rule,  of  course,  with  the 
sweetness  of  the  fruit.  In  making  jellies,  be  careful  that  none 
of  the  seeds  of  the  fruit  fall  into  them,  neither  squeeze  too  tight, 
or  the  jelly,  instead  of  being  clear,  will  be  clotty  and  discolored. 
The  best  pots  or  kettles  for  preserving,  are  earthen,  or  else  those 
lined  with  porcelain.  Above  all,  do  not  use  copper  or  brass, 


224  ('\NNING    AND    PRESERVING. 

for  besides  running  the  risk  of  being  poisoned,  you  give  the  pre- 
serves a  bad  color  and  taste.  Keep  the  preserves  in  a  cool,  dry 
place,  for  no  matter  how  much  or  what  kind  of  sugar  you  use,  if 
you  keep  them  where  it  is  hot  or  damp,  they  will  become  candied. 
Always  seal  them  while  hot,  as  by  this  means  you  do  not  seal  air 
in;  but  if  they  are  allowed  to  get  cold  before  sealing,  they  will 
not  keep  so  well. 

PEACHES  AND  PEARS. 

After  paring  and  coring,  put  among  them  sufficient  sug^-  to 
make  them  palatable  for  present  eating,  let  them  stand  a  while  to 
dissolve  the  sugar,  not  using  any  water;  then  heat  to  a  boil,  and 
continue  the  boiling,  with  care,  from  twenty  to  thirty  minutes, 
or  sufficiently  long  to  heat  through,  which  expels  the  air.  Have 
ready  a  kettle  of  hot  water,  into  which  dip  the  cans  long  enough 
to  heat  them,  then  fill  in  the  fruit  while  hot,  and  seal  them  im- 
mediately. 

CANNED  PEACHES. 

This  method  is  not,  I  believe,  geneially  used,  but  it  merits.  I 
thjnk,  attention.  You  will  find  this  a  nice  Way  of  canning  peach- 
es, if  the  recipe  is  carefully  followed,  as  the  lye  leaves  no  taste  or 
smell,  and  does  away  with  the  labor  of  paring.  Put  a  fire-shovel 
of  wood  ashes  into  a  kettle,  and  make  a  strong  lye;  strain  into 
another  kettle,  and  have  it  boiling,  on  the  stove;  put  a  dozen 
or  more  peaches  into  the  lye,  have  a  pan  in  readiness,  also  a  skim- 
mer; let  them  remain  in  the  lye  about  two  minutes,  take  out  and 
pour  cold  water  over  them  immediately;  the  skins  will  then  slip 
off  easily,  leaving  the  peach  in  its  natural  shape;  put  them  in  a 
jar  as  fast  as  they  are  done;  make  a  strong  syrup  of  white  sugar, 
and  pour  over  them,  filling  the  jar  to  the  brim;  then  put  on  the 
lid,  but  do  not  fasten  down  tightly,  at  first;  set  the  jars  in  a 
boiler  of  cold  water,  placing  small  pieces  of  wood  at  the  bottom 
to  prevent  them  from  cracking;  let  them  come  slowly  to  a  boil, 
continue  boiling  until  cooked,  then  fasten  the  covers  tightly,  and 
when  the  water  is  cool,  take  out  and  put  in  a  dry,  cool,  dark 
place. 


CANNING  AND  PRESERVING.  225 

CANNED  GRAPES. 

Take  a  basket  of  grapes,  press  the  pulp  into  a  vessel/  throw 
the  skins  into  another,  being  careful  to  keep  them  separate. 
When  you  have  pulped  as  many  as  you  wish  to  preserve  at  one 
time,  put  the  pulp  on  to  boil,  let  them  boil  till  just  soft,  and  rub 
through  a  colander,  in  which  the  seeds  will  remain.  Measure 
and  replace  in  the  kettle;  measure  the  skins,  and  put  them  in  the 
kettle  with  the  pulp ;  for  every  quart  of  fruit  add  one-half  coffee- 
cup  of  sugar,  and  cook  until  the  skins  are  soft.  Fill  stone  or 
glass  jars  with  the  jam,  while  boiling  hot,  and  seal  immediately. 
If  a  silver  spoon  is  placed  in  a  glass  jar  before  pouring  in  the 
fruit,  they  will  not  break. 

CANNED  STRAWBERRIES. 

Fill  glass  jars  with  fresh,  whole  strawberries,  sprinkled  with 
white  sugar  in  the  proportion  of  half  pound  of  sugar  to  a  pound 
of  berries;  lay  the  covers  on  lightly,  stand  them  in  a  wash  boiler, 
rilled  with  water  to  within  an  inch  of  the  tops  of  the  cans.  (The 
water  must  not  be  more  than  milk  warm  when  the  cans  are  placed 
in  it).  When  it  has  boiled  fifteen  minutes,  draw  to  the  back  of 
the  stove,  let  the  steam  pass  off,  roll  the  hand  in  a  towel,  lift  out 
the  cans,  and  place  on  a  table.  If  the  berries  are  well  covered 
with  their  juice,  take  a  tablespoon  and  fill  up  the  first  can  to  the 
very  top  of  the  rim  from  the  second,  wipe  the  neck,  rub  dry, 
and  screw  the  top  down  firmly. 

CANNED  PI.UMS. 

Prick  them  with  a  needle  to  prevent  bursting,  prepare  a  syrup 
allowing  a  gill  of  pure  water  and  half  a  coffeecup  of  white  sugar 
to  every  three  quarts  of  fruit.  When  the  sugar  is  dissolved,  and 
the  water  warm,  put  in  the  plums;  heat  slowly  to  a  boil,  and  let 
them  boil  five  minutes,  not  fast,  or  they  will  break  badly;  till  up  the 
jars  with  plums,  pour  in  the  scalding  syrup,  and  seal  quickly. 

CANNED  BAKED  PEARS. 

Select  nice  pears,  wash  them  clean,  wipe  dry  with  a  clean  cloth, 
put  them  in  a  baking-pan  and  bake  till  done.  Have  ready  a  syrup 
made  with  one  quart  of  water  and  one  pint  of  white  sugar,  put 


226  CANNING  AND  PRESERVING. 

in  as  many  of  the  baked  pears  as  you  think  the  can  will  hold, 
let  them  boil  up  once,  and  can  quickly.  Pears  are  very  fine  put 
up  in  this  way. 

CANNED  BERRIES. 

Pick  out  stems  or  hulls  if  any — if  gathered  carefully  the  berries 
will  not  need  washing — put  in  a  porcelain  kettle,  on  the  stove, 
adding  a  small  teacupful  of  water  to  prevent  burning,  at  first. 
When  they  come  to  a  boil,  skim  well,  add  sugar  to  taste,  let  boil 
five  minutes,  fill  the  jars,  and  seal  tight.  Currants,  gooseberries, 
blackberries,  and  raspberries  may  be  canned  in  the  same  way. 

CANNED  TOMATOES. 

The  tomatoes  must  be  fresh  and  not  over-ripe;  pour  over  them 
boiling  water,  let  them  stand  a  few  minutes,  drain  off,  remove  the 
skins,  and  slice  crosswise  into  a  porcelain  kettle,  cutting  out  all 
the  hard  or  defective  portions;  cook  well  in  their  liquor,  skim  off 
the  scum  as  it  rises,  and  stir  with  a  silver  or  wooden  spoon ;  have 
the  cans  ready  and  fill  with  the  tomatoes;  wipe  the  moisture  from 
the  tops  with  a  cloth,  put  on  and  secure  the  covers.  Keep  in  a 
dry,  dark,  cool  place. 

To  CAN  TOMATOES  WHOLE. 

Take  thick  meated,  good  solid  tomatoes,  not  too  ripe,  scald 
and  take  off  the  skins,  put  them  in  a  pan  and  pour  boiling  water 
over  them,  let  them  stand  on  the  stove  till  they  are  well  scalded 
and  the  water  comes  to  a  boil.  Have  the  cans  warm,  put  in  the 
tomatoes,  and  seal  securely.  They  will  slice  like  fresh  tomatoes. 

PRESERVED  TOMATOES. 

The  small,  round  tomatoes,  either  red  or  yellow  (called  the 
button  tomato)j  are  the  best  for  preserving.  Having  measured 
the  tomatoes,  allow,  to  every  quart,  one  quart  of  the  best  brown 
sugar,  the  juice  and  the  grated  rind  of  two  lemons.  Put  them 
in  a  preserving  kettle,  uncovered,  and  add  gradually,  the  sugar. 
Boil  the  tomatoes  and  sugar  slowly  for  an  hour  or  more;  when 
done,  take  them  off  the  fire,  and  seal  tight,  in  glass  jars. 

PRESERVED  PEACHES. 
First  take  out  the  stones,  then  pare  them.     To  every  pound  of 


CANNING   AND    PRESERVING.  227 

peaches,  allow  one-third  of  a  pound  of  sugar.  Make  a  thin  syrup, 
boil  the  peaches  in  the  syrup  till  tender,  but  not  till  they  break. 
Put  them  into  a  bowl,  and  pour  the  syrup  over  them.  Put  them 
in  a  dry,  cool  place,  and  let  them  stand  two  days.  Then  make  a 
new,  rich  syrup,  allowing  three-quarters  of  a  pound  of  sugar  to 
one  of  fruit.  Drain  the  peaches  from  the  first  syrup,  and  boil 
them  until  they  are  clear,  in  the  last  syrup.  The  first  syrup 
must  not  be  added,  but  may  be  used  for  any  other  purpose,  as  it 
is  somewhat  bitter.  The  large,  white  clingstones  are  the  best. 

PRESERVED  QUINCES. 

Pare  and  quarter  the  quinces,  boil  in  enough  water  to  keep 
them  whole.  When  they  are  tender,  take  them  out,  and  to  each 
pound  of  quince,  add  one  pound  of  granulated  sugar.  Let 
them  stand  in  the  sugar  until  the  next  day,  when  you  will  find 
the  syrup  as  light  and  clear  as  amber.  Put  them  in  the  kettle 
and  let  them  boil  twenty  minutes.  Done  in  this  way  they  never 
get  hard. 

PRESERVED  QUINCES. — Very  rich. 

Pare  and  halve  the  quinces,  and  take  out  the  cores;  to  each 
pound  of  fruit,  after  it  is  thus  prepared,  put  a  teacupful  of  water; 
put  them  into  a  preserving  kettle,  over  the  fire,  cover,  and  let 
them  boil  gently,  until  a  broom  splint  will  pierce  them,  then  take 
them  from  the  water  with  a  skimmer,  on  a  flat  dish;  fold  a  napkin 
over  them.  To  the  water  in  which  they  were  boiled,  put  one 
pound  of  white  sugar  to  each  pound  of  quince;  stir  it  until  the 
sugar  i«  dissolved  and  hot,  then  put  in  the  quinces,  let  them  boil 
gently,  until  they  are  clear  and  the  syrup  is  thick;  cut  one  open; 
if  it  is  not  one  color  all  the  way  through,  let  them  boil  longer, 
until  they  are  so.  Put  them  into  a  stone  jar,  let  the  syrup  cool, 
settle  for  a  few  moments,  then  turn  it  over  the  fruit;  next  day 
cover  them  with  a  clean  cloth  and  put  on  the  cover. 

QUINCE  MARMALADE. 

Rub  the  quinces  with  a  clean  cloth,  cut  them  into  quarters. 
Put  them  on  the  fire  with  a  little  water,  and  stew  them  till  they 
are  sufficiently  tender  to  rub  them  through  a  sieve.  When  strain- 
ed, put  a  pound  of  brown  sugar  to  a  pound  of  the  pulp.  Set  it 


228  CANNING    AND    PRESERVING. 

on  the  fire,  and  let  it  cook  slowly.  To  ascertain  when  it  is  done, 
take  out  a  little  and  let  it  get  cold,  and  if  it  cuts  smoothly  it  is 
done.  Crabapple  marmalade  is  made  in  the  same  way. 

CURRANT  JELLY. 

Gather  the  fruit  early,  as  soon  as  fully  ripe,  as  the  pulp  soft- 
ens, and  the  juice  is  less  rich  if  allowed  to  remain  long  after 
ripening.  Never  gather  currants,  nor  other  soft  small  seed  fruit, 
immediately  after  a  rain,  for  preserving  purposes,  as  they  are 
greatly  impoverished  by  the  moisture  absorbed.  I  give  the  fol- 
lowing recipe  for  jelly,  which  never  fails,  and  only  requires  half 
the  usual  quantity  of  sugar:  Weigh  the  currants  without  taking 
the'trouble  to  remove  the  stems;  do  not  wash,  but  carefully  re- 
move leaves,  and  whatever  may  adhere  to  them.  To  each  pound 
of  fruit,  allow  half  the  weight  of  granulated,  or  pure  loaf  sugar. 
Put  a  few  currants  in  a  porcelain  lined  kettle,  and  press  them 
with  a  potato  masher,  or  anything  convenient,  in  order  to  secure 
sufficient  liquid  to  prevent  burning;  then  add  the  remainder  of 
the  fruit,  and  boil  freely  for  twenty  minutes,  stirring  occasion- 
ally to  prevent  burning.  Take  out  and  strain  carefully  through 
a  three-cornered  bag,  of  strong,  close  texture,  putting  the  liquid 
in  either  earthen  or  wooden  vessels — -never  in  tin,  as  the  action 
of  the  acid  on  the  tin  materially  affects  both  color  and  flavor. 
When  strained,  return  the  liquid  to  the  kettle,  without  the 
trouble  of  measuring,  and  let  it  boil  thoroughly  for  a  moment  or 
so,  and  then  add  the  sugar.  The  moment  the  sugar  is  entirely 
dissolved,  the  jelly  is  done,  and  must  be  immediately  dished,  or 
placed  in  glasses.  It  will  jelly  upon  the  side  of  the  cup  as  it  is 
taken  up,  leaving  no  doubt  as  to  the  result.  The  recipe  is  gopd 
for  all  kinds  of  jelly. 

QUINCE  JELLY. 

Take  fine,  ripe  quinces,  wash,  and  rub  them  with  a  cloth  until 
perfectly  smooth.  Remove  the  cores,  cut  them  into  small  pieces, 
pack  them  tightly  into  your  kettle,  pour  cold  water  on  them  un- 
til it  is  on  a  level  with  the  fruit,  but  not  to  cover  it;  boil  till  very 
soft,  but  not  till  they  break.  Put  into  a  jelly  bag — do  not  squeeze 
but  let  it  drip.  To  a  pint  of  liquor,  use  three-fourths  of  a  pound 


CANNING  AND  PRESERVING.  229 

of  sugar.  Boil  the  liquor  twenty  minutes,  then  add  the  sugar, 
which  has  been  heated  in  the  oven,  boil  five  minutes  longer,  and 
it  is  done.  Crabapple  jelly  is  made  in  the  same  way. 

TRANSPARENT  MARMALADE. 

Take  some  Sicily  oranges,  cut  them  into  quarters,  take  out  the 
pulp,  put  it  into  a  basin,  take  out  all  the  seeds  and  skin;  put  the 
peels  into  a  little  salt  and  water,  leave  them  to  soak  all  night, 
then  boil  them  in  a  good  quantity  of  spring  water  until  they  are 
tender;  cut  them  into  shreds,  and  put  them  in  the  pulp.  To 
every  pint  of  it  put  one  pound  of  loaf  sugar,  made  fine,  and  boil 
them  gently  together  for  twenty  minutes;  if  it  is  not  perfectly 
clear,  simmer  it  for  some  minutes  longer,  stirring  it  gently  all  the 
time;  when  cold,  put  it  in  jelly  glasses  and  seal. 

RASPBERRY  JAM.     (No.  1.) 

To  a  pound  of  fruit,  take  a  pound  of  the  best  white  sugar. 
Boil  the  sugar  to  a  thick  syrup,  then  put  in  the  fruit,  and  let  it 
simmer  fifteen  minutes,  then  take  out  the  fruit  on  a  large  platter 
and  boil  the  juice  till  it  is  as  thick  as  honey.  Put  back  the 
berries  and  simmer  ten  minutes  longer,  then  put  them  in  jelly- 
glasses  or  seal  in  fruit  jars.  Currant,  blackberry,  and  strawberry 
jam  is  made  in  the  same  way.  , 

RASPBERRY  JAM.     (No.  2.) 

To  every  quart  of  raspberries  allow  a  pound  of  best  loaf  sugar, 
powdered.  Put  them  together  in  the  kettle,  taking  off  the  scum 
carefully;  when- no  more  scum  rises,  ?nash  and  boil  them  to  a 
smooth  thick  marmalade.  When  cold,  put  it  up  in  tumblers  and 
cover  them  with  rounds  of  double  tissue  paper,  then  with  white 
paper. 

PRESERVED  CHERRIES. 

Take  fine,  large  sour  cherries,  not  very  ripe;  take  out  the  stems 
and  the  s(ones,  save  whatever  juice  runs  from  them.  Take  an 
equal  weight  of  white  sugar,  make  the  syrup  of  a  teacupful  of 
water  for  each  pound;  set  it  over  the  fire,  until  it  is  dissolved, 
and  boiling  hot,  then  put  in  the  juice  and  cherries,  boil  them 


230  CANNING    AND    PRESERVING. 

gently  until  clear  throughout;  take  them  from  the  syrup  with  a 
skimmer,  and  spread  them  on  flat  dishes  to  cool;  let  the  syrup 
boil  until  it  is  rich,  and  quite  thick;  set  it  to  cool  and  settle;  put 
the  fruit  into  jars  or  pots,  and  pour  the  syrup  over;  let  them  re- 
main open  until  the  next  day,  then  cover  them  like  jelly.  Sweet 
cherries  are  improved  by  the  addition  of  a  pint  of  red  currant 
juice,  and  half  pound  of  sugar,  to  four  pounds  of  cherries. 

CANDIED  ORANGE  OR  LEMON  PEEL. 

Boil  the  rinds  from  thick  skin  oranges  or  lemons,  in  plenty  of 
water,  until  tender,  and  the  bitterness  is  out;  change  the  water 
once  or  twice,  if  necessary.  Clarify  half  a  pound  of  sugar  with 
a  cupful  of  water  for  each  pound  of  peel;  when  it  is  clear,  put 
in  the  peels,  cover  them,  and  boil  until  clear,  and  the  syrup  al- 
most a  candy;  then  take  them  out,  lay  them  on  an  inverted  sieve 
to  dry;  boil  the  syrup  with  additional  sugar,  until  the  sugar  can- 
dies around  them,  then  take  them  on  a  sieve,  and  put  them  in  a 
warm  oven;  when  perfectly  dry,  pack  them  in  a  wooden  box  with 
tissue  paper. 

FIG  PRESERVES. 

Gather  fruit  when  fully  ripe,  but  not  cracked  open;  place  in  a 
perforated  wire  basket,  ana  dip  for  a  moment  into  a  deep  kettle 
of  hot  and  moderately  strong  lye,  then  wash  in  clean  cold  water. 
Make  the  syrup  in  the  proportion  of  one  pound  of  sugar  to  one 
of  fruit,  and,  when  the  figs  are  well  drained,  put  them  in  the 
syrup  and  boil  until  well  cooked;  remove,  boil  syrup  down  until 
there  is  just  enough  to  cover  fruit;  put  fruit  back  in  syrup,  let, 
all  boil,  and  seal  up  while  hot  in  glass  jars. 

PRESERVED  CITRON  OR  WATERMELON  HINDS. 

Boil  the  citron  in  water  until  it  is  clear  and  soft  enough  to  be 
easily  pierced  with  a  fork;  take  out,  put  in  a  nice  syrup  of  sugar 
and  water,  and  boil  until  the  sugar  has  penetrated  it.  Take  out 
and  spread  on  dishes  to  dry  slowly,  sprinkle  several  times  with 
powdered  sugar,  and  turning  until  it  is  dried  enough.  Pack  in 
jars  or  boxes,  with  sugar  between  the  layers.  Nice  for  cake. 


PICKLES. 


The  first  thing  in  pickling  is  to  avoid  that  most  pernicious 
practice  of  putting  pickles  in  copper  or  brass  vessels  to  make 
them  a  handsome  green  color,  for  that  can  be  much  better  done 
by  pouring  the  vinegar  on  hot  instead  of  cold;  and  the  action  of 
the  chemical  vinegars  that  are  made  now,  upon  copper  or  brass 
kettles,  produces  the  most  frightful  poisons.  Use  none  but  the 
best  cider  vinegar.  A  small  lump  of  alum,  dissolved  and  added 
when  scalding  pickles  the  first  time,  renders  them  crisp  and  ten- 
der, but  too  much  is  injurious.  The  nicest  way  to  put  up  pickles 
is  bottling,  sealing  while  hot,  and  keeping  in  a  cool,  dark  place. 
Never  put  up  pickles  in  any  thing  that  has  held  grease  of  any  kind. 

CHOW  CHOW — Very  fine. 

Two  guarts  of  onions,  two  quarts  of  green  cucumbers,  three 
quarts  of  green  tomatoes,  two  small  cabbage  heads,  one  quart  of 
vinegar,  one  pound  of  French  mustard,  one  and  one-half  ounce 
of  turmeric,  four  cups  of  brown  sugar.  Chop  the  onions,  cab- 
bage, cucumbers  and  tomatoes  fine;  sprinkle  a  teacupful  of  salt 
over  them  and  let  it  stand  over  night.  In  the  morning,  drain  in 
a  colander  and  then  put  in  a  porcelain  kettle;  add  the  mustard 
and  turmeric,  dissolved  in  the  quart  of  vinegar,  the  sugar  and 
three  more  quarts  of  vinegar.  Boil  until  done,  then  seal  in  glass 

jars. 

GHERKINS. 

This  is  the  way  to  put  up  cucumbers  to  have  them  remain  firm 
without  using  poison  to  accomplish  it:  Wash  your  cucumbers 
in  clean,  cold  water,  put  them  in  a  porcelain  kettle  with  just 


232  PICKLES. 

enough  water  to  cover  them,  adding  sufficient  salt  to  season. 
Let  them  remain  on  the  stove  until  hot  but  not  boil;  then  take 
them  out  and  drain  until  perfectly  diy.  Put  them  in  bottles  and 
cover  them  with  boiling  vinegar  of  the  best  quality,  to  which  has 
been  added  some  red  pepper,  some  mustard  seed,  a  little  horse- 
radish, and  sugar  just  to  suit  the  taste.  Cucumbers  prepared  in 
this  way,  if  good  vinegar  is  used,  will  keep  a  whole  year  if  prop- 
erly sealed  up. 

To  PICKLE  NASTURTIONS. 

Take  green  nasturtions  fresh  from  the  vine;  put  them  in  salt 
and  water  for  one  day;  then  drain  in  a  napkin.  Put  them  in 
glass  jars,  and  cover  with  strong  vinegar;  keep  the  bottles  closely 
corked.  Are  equal  to  capers,  with  roast  lamb. 

OIL  PICKLE  CABBAGE. 

Trim  and  quarter  six  heads  of  good  cabbage;  boil  in  vinegar 
and  water  until  a  broom  splint  can  be  passed  through  them. 
Prepare  a  paste  of  one-half  pint  of  best  sweet  oil,  one  pound  of 
white  mustard,  one-half  pound  of  black  mustard,  one  quart  of 
chopped  horseradish,  one  ounce  of  celery  seed,  one  ounce  of  tur- 
meric, one  teacupful  of  brown  sugar.  Put  down  one  layer  of 
cabbage;  then  cover  with  the  above  mixture,  and  alternate  in  this 
way,  covering  each  layer  with  good  vinegar. 

GREEN  TOMATO  SOY. 

Two  gallons  of  green  tomatoes,  sliced  without  peeling,  twelve 
good  onions,  also  sliced,  two  quarts  vinegar,  two  tablespoonfuls 
of  salt,  two  tablespoonfuls  of  ground  mustard,  two  tablespoonfuls 
of  black  pepper,  ground,  one  tablespoonful  of  allspice,  one  table- 
spoonful  cloves.  Mix  all  together  and  stew  until  tender,  stirring 
often,  lest  they  should  scorch.  Put  up  in  small  glass  jars.  This 
is  a  most  useful  and  pleasant  sauce  for  almost  any  kind  of  meat 
and  fish. 

To  PICKLE  CAULIFLOWER. 

Cut  the  cauliflowers  into  little  flowerets  of  equal  size;  throw 
them  into  boiling,  salted  water;  place  them  at  the  back  of  the 


PICKLES.  233 

range,  and  when  they  are  just  about  to  boil,  take  them  off  and 
drain  them.  Put  them  into  jars;  boil  enough  vinegar  to  cover 
them  well,  seasoning  it  with  one  ounce  each  of  nutmeg, 
mustard  seed,  and  half  an  ounce  of  mace  to  three  quarts  of  vine- 
gar. Pour  this  hot,  over  the  cauliflowers,  adding  a  little  sweet 
oil  the  last  thing,  to  cover  the  tops.  Seal  tight,  in  glass  jars. 

To  PICKLE  FIFTY  MANGOES. 

Salt,  cabbage,  horseradish,  one  pint  of  mustard  seed,  white 
and  black  mixed,  two  quarts  of  onions,  two  pounds  of  brown 
sugar,  cloves,  mace,  allspice,  one-half  pint  of  olive  oil,  cider  vine- 
gar. Put  mangoes  in  strong  brine  for  two  weeks,  then  soak  in 
fresh  water  one  day;  simmer  one  day  in  vinegar,  well  protected 
with  cabbage  leaves;  cut  up  cabbage  as  for  cold  slaw,  add  one-half 
pint  grated  horseradish,  the  mustard  seed  and  oil;  slit  mangoes, 
take  out  the  seeds,  fill  them,  sew  carefully  together  and  put  in- 
to jars,  with  spices,  sugar  and  some  mustard  seed;  pour  over  the 
mangoes  hot;  put  three  quarts  of  onions,  in  brine  for  a  day,  then 
put  in  with  the  mangoes.  Cover  jars  with  papers  saturated  with 
olive  oil,  and  tie  up  with  soft  oil  cloth. 

TOMATO  PICKLE. 

One  peck  of  green  tomatoes,  one-half  peck  of  ripe  tomatoes,  one- 
half  dozen  onions,  three  heads  of  cabbage,  one  dozen  green  and 
three  red  pepers.  Chop  them  any  size  you  choose,  then  sprinkle 
half  a  pint  of  salt  over  them ;  put  them  into  a  coarse  cotton  bag. 
Let  them  drain  twenty-four  hours,  put  them  into  a  kettle,  with 
three  pounds  of  brown  sugar,  half  a  teacupful  of  grated  horse- 
radish, one  tablespoonful  each  of  ground  black  pepper,  ground 
mustard,  white  mustard,  mace,  and  celery  seed.  Cover  all  with 
vinegar,  and  boil  till  clear. 

WALNUT  PICKLE. 

Gather  the  walnuts  when  they  are  full  grown.  They 
should  be  soft  enough  to  be  pierced  all  through  with  a  needle. 
Prick  them  all  well  through.  The  nuts  should  be  freshly  gathered 
and  soaked  for  three  days  in  a  solution  of  common  salt  which 
is  strong  enough  to  float  an  ordinary  hen's  egg.  Change  the 


234  PICKLES. 

brine  and  let  them  soak  three  days  longer.  When  drained  from 
the  salt  solution,  they  should  be  exposed  to  the  sun  for  one  or 
two  days,  turning  them  at  intervals  till  black  all  over.  Then  place 
them  in  the  jar  you  intend  to  keep  them  in  and  pour  over  them 
boiling  vinegar  in  which  the  spices  have  been  boiled.  The  spices 
should  be,  one  ounce  of  whole  black  pepper,  one-fourth  ounce  of 
mace,  one  and  one-half  ounces  of  bruised  ginger,  six  pints  of 
vinegar.  This  will  be  sufficient  for  one  hundred  large  walnuts. 

GHERKINS. 

Select  small  gherkins,  wash  well  and  put  them  in  a  jar,  strew 
them  with  salt,  and  cover  with  water;  put  on  a  lid  to  keep  them 
under  brine;  let  them  stand  in  the  brine  twenty-four  hours,  rinse 
in  cold  water;  drain  them  while  you  prepare  the  vinegar.  Take 
wine  vinegar  enough  to  cover  them,  put  in  porcelain  kettle,  to 
scald,  add  sliced  onions  to  flavor  slightly.  A  small  quantity  of 
white  sugar,  cloves,  allspice  and  mustard  seed,  to  suit  taste. 
When  it  comes  to  boil  pour  over  the  pickles.  Put  in  bottles  or 
glass  jars  with  alternate  layers  of  horseradish  and  grape  leaves. 
If  the  vinegar  is  not  very  strong  pour  off  after  two  days,  scald 
and  replace.  Sprinkle  a  little  alum  over  the  top  to  keep  them 

crisp. 

PICKLES. 

Salt  pickles  down  dry  for  ten  days,  soak  in  fresh  water  one  day; 
pour  off  water,  place  in  a  porcelain  kettle,  cover  with  water  and 
vinegar,  and  add  a  teaspoonful  of  pulverized  alum;  let  stand  on 
the  back  of  the  stove  and  simmer  (not  boil)  all  day;  wash  and 
put  in  a  jar  with  cloves,  allspice,  pepper,  and  horseradish;  boil 
fresh  vinegar  and  pour  over  all;  in  two  weeks  they  will  be  ready 
for  use.  These  pickles  are  always  fresh  and  crisp. 

PICKLED  GKAPES. 

Take  ripe  grapes,  remove  all  imperfect  and  broken  ones;  divide 
the  bunches,  as  they  will  pack  more  closely;  put  in  an  earthen 
jar  a  layer  of  grapes,  and  then  one  of  green  grape  leaves.  To 
four  quarts  of  vinegar  take  two  pints  of  white  sugar,  one  ounce 
of  stick  cinnamon,  one-half  ounce  each  of  cassia  and  whole  cloves. 
Let  the  vinegar,  spices  and  sugar  all  boil  together  a  few  minutes, 


PICKLES.  235 

arid  when  quite  cold,  pour  over  the  grapes.  By  pouring  on  the 
vinegar  cold,  you  avoid  cracking  the  grapes,  and  they  retain  their 
natural  form  and  color,  as  long  as  they  last. 

SPICED  PLUMS. 

Seven  pounds  of  plums,  three  pounds  of  sugar,  one  ounce  each 
of  cinnamon  and  cloves,  one  quart  of  vinegar.  Put  in  a  jar  a 
layer  of  plums  and  a  layer  of  spice;  boil  the  sugar  and  vinegar, 
and  pour  it  over  the  plums  three  days  in  succession,  and  the 
fourth  day  boil  spices  and  all  together.  They  will  keep  for 
years. 

RIPE  CUCUMBER  PICKLES. 

Take  bright  yellow  cucumbers,  firm  but  not  soft;  pare  and  cut 
them  in  strips,  and,  after  removing  the  seeds,  put  them  in  a  weak 
brine  for  twelve  hours;  pour  off  the  brine,  and  scald  them  in  alum 
water  until  clear;  wash  in  cold  water  and  drain.  To  one  gallon 
of  vinegar,  take  three  and  one-half  pounds  of  sugar,  one  stick  of 
cinnamon,  nutmeg,  and  mace.  Boil,  and  pour  over  the  cucum- 
bers; repeat  two  or  three  times,  then  bottle. 

PICKLED  PEACHES. 

Seven  pounds  of  white,  good  sized  peaches,  four  pounds  of 
white  sugar,  one  pint  of  good  vinegar.  Pare  the  fruit  and  stick 
three  cloves  in  each  peach.  Boil  and  skim  the  vinegar  till  clear. 
Put  a  few  peaches  at  a  time  into  the  syrup,  until  the  vinegar  has 
penetrated  them  thoroughly — fifteen  minutes,  perhaps.  Put  the 
peaches  into  a  large  stone  jar,  boil  the  syrup  until  quite  thick, 
and  pour  it  over  the  peaches,  hot;  add  four  sticks  of  cinnamon 
to  the  boiled  syrup,  if  agreeable.  In  about  a  week,  pour  off  the 
syrup,  and  boil  it  down  until  there  is  only  sufficient  to  cover  the 
peaches  well.  You  can  seal  them  in  glass  jars  if  you  prefer. 

PICCALILLI. 

Equal  parts  of  cucumbers,  onions  and  cabbage,  chopped  fine; 
sprinkle  salt  over  them,  and  let  them  stand  all  night.  Put  the 
onions  by  themselves.  In  the  morning,  drain  and  wash  the  on- 
ions if  you  do  not  wish  them  to  taste  very  strong.  Prepare  the 


236  PICKLES. 

vinegar  the  same  as  for  pickled  peaches.    Mix  all  together  and  boil 
one  hour,  or  until  it  looks  clear. 

SPICED  CURRANTS. 

Five  pounds  of  ripe,  red  currants,  three  pounds  of  white  sugar, 
one  tablespoonful  each  of  cinnamon,  allspice,  nutmeg,  and  cloves, 
one-half  pint  of  good  vinegar.  Boil  the  currants,  then  put  in 
the  vinegar,  sugar,  and  the  rest  of  the  ingredients.  Then  boil 
half  an  hour  longer,  and  put  into  jars.  You  can  spice  plums, 
gooseberries,  grapes  and  cherries  in  the  same  way. 

SPICED  CURRANTS. 

Six  pounds  of  fruit,  three  of  raisins,  three  of  sugar,  one  pint 
of  vinegar,  two  tablespoonfuls  allspice,  two  of  cinnamon,  and 
one  of  cloves. 

WATERMELON  RIND  PICKLES. 

Peel  the  outter  rind  from  ten  pounds  of  the  melon.  Put  the 
pieces,  cut  in  such  fashion  as  you  may  fancy,  into  the  preserving 
kettle,  well  covered  with  water;  then  lay  on  dishes  to  drain  and 
cool.  Throw  away  the  water,  and  make  a  pickle  of  one  pint  of 
very  strong  cider  vinegar;  add  three  pounds  of  sugar,  one  ounce 
each  of  stick  cinnamon,  cloves,  and  three  pieces  of  ginger  root. 
Boil  to  a  thick  syrup,  then  put  in  the  rinds  and  boil  till  clear; 
put  them  in  a  jar,  boil  the  syrup  till  it  is  as  thick  as  honey,  then 
pour  over  the  rinds  and  let  them  stand  a  day  or  so,  then  again  boil 
the  syrup  and  rinds,  and  seal  in  glass  jars,  while  hot. 

FRENCH  PICKLES. 

One-half  peck  of  green  tomatoes,  one  dozen  white  onions, 
slice  thin,  and  sprinkle  with  salt;  let  stand  over  night,  drain  in  a 
colander,  then  put  in  a  porcelain  kettle;  cover  with  vinegar  and 
water  equal  parts,  boil  one  hour,  then  drain.  Take  one  and  one- 
half  gallons  of  vinegar,  three  pounds  of  sugar;  boil  and  skim, 
then  add  one-half  teacup  of  French  mustard,  one  ounce  each  of 
ground  cloves,  allspice,  cinnamon,  black  pepper,  and  turmeric. 
Mix  to  a  smooth  paste  with  water,  and  stir  into  the  vinegar  while 
boiling.  Use  stone  jars;  put  in  a  layer  of  pickles,  and  then  a 
cup  of  the  mixture.  They  are  ready  for  immediate  use. 


HYGIBNK. 


Donated  by  MRS.  P.  A.  LYON,  M.  D.,  of  Santa  Cri 


In  furnishing  food  for  invalids,  purchase  the  very  best  and  pre- 
pare with  the  utmost  care.  No  pains  should  be  wanting  in  cook- 
ing even  the  simplest  dishes,  and  they  should  be  served  in  a 
style  to  please  the  fastidious  taste  of  the  invalid.  Avoid  variety 
and  excess  in  quantity. 

Be  sure  to  use  the  daintiest  and  whitest  of  napkins,  and  bring 
into  requisition  the  heir-looms  of  silver  and  china. 

Frequently  the  relish  for  the  best  repast  is  lost  by  its  being 
served  in  a  slovenly  manner.  It  should  ever  be  remembered, 
too,  that  fresh  cut  flowers  are  not  only  a  delight  to  all,  but  aid 
to  a  forgetfulness  of  pain.  Even  a  green  leaf  upon  a  waiter,  in- 
dicates that  effection  as  well  as  duty  prompted  the  hand  in  its 
labor. 

Every  nurse  and  cook  in  preparing  food  for  invalids  should 
study  to  furnish  that  which  is  suitable  to  the  needs  of  the  patient. 
The  time  may  come  when  all  cooks  will  consider  health  and 
strength  more  than  catering  to  the  capricious  tastes  of  per- 
verted appetites. 

LEMONADE. 

Juice  of  half  a  lemon,  one  teaspoonful  white  sugar,  one  goblet 
water.  Grate  in  a  little  rind  if  desired. 

HOT  LEMONADE 

Is  made  the  same  way,  only  using  hot  water.     Is  good  for  colds 
and  biliousness 


238  HYGIENE. 

ORANGE  WHEY. 

The  juice  of  one  orange  to  one  pint  sweet  milk.  Heat  slowly, 
until  curds  form,  strain  and  cool.  Good  drink  after  confinement. 

EGG  LEMONADE. 

White  of  one  egg,  one  tablespoonful  pulverized  sugar,  juice  of 
one  lemon,  one  goblet  of  water.  Beat  together.  Very  grateful 
in  inflammation  of  lungs,  stomach  and  bowels. 

GUM  ARABIC  WATER. 

One  teaspoonful  gum  arabic,  one  goblet  cold  water;  stand  un- 
til it  dissolves.  Flavor  with  juice  of  lemon,  orange  or  any  other 
kind  of  fruit. 

JELLY  WATER. 

Sour  jellies  dissolved  in  water  make  a  pleasant  drink  for  fever 
patients. 

OATMEAL  TEA. 

Two  tablespoonfuls  raw  oatmeal  to  one  quart  cold  water,  stand 
two  hours  in  a  cool  place,  then  drain  off  as  it  is  wanted. 

TOAST  WATER. 

Toast  slowly  a  thin  piece  of  bread  till  it  is  extremely  brown 
and  hard,  but  not  black.  Put  it  in  a  bowl  of  cold  water,  and 
cover  tightly.  Let  it  stand  an  hour  before  using. 

SAGO  MILK. 

Three  tablespoonfuls  sago,  soaked  in  a  cup  of  cold  water  one 
hour;  add  three  cupfuls  boiling  milk,  sweeten  and  flavor  to  taste. 
Simmer  slowly  half  an  hour,  eat  warm.  Tapioca  milk  is  made  in 
the  same  way. 

FLAXSEED  LEMONADE. 

Two  tablespoonfuls  of  whole  flaxseed  to  a  pint  of  boiling  water; 
let  it  stand  until  cool,  then  strain  and  add  the  juice  of  two  lem- 
ons and  two  tablespoonfuls  of  honey.  Invaluable  for  coughs  and 
suppression  of  urine. 

TAMARIND  WATER. 

One  tumbler  of  tamarinds,  one  pint  of  cold  water.  Turn  water 
over  tamarinds,  and  let  it  stand  one  hour;  strain  before  using. 
Currant  or  cranberry  jelly  can  be  used  similarly. 


HYGIENE.  239 

BEEF  TEA. 

One  pound  of  lean  beef  cut  into  small  pieces,  put  into  a  bottle 
without  a  drop  of  water,  cover  tightly,  and  set  in  a  pot  of  cold 
water;  heat  gradually  to  a  boil,  and  continue  boiling  steadily  for 
three  or  four  hours,  until  the  meat  is  like  rags  and  the  juice  all 
out.  Salt  to  taste. 

KICE  GRUEL. 

Two  tablespoonfuls  rice,  one  quart  cold  water;  stetp  slowly 
one  hour;  strain  through  a  gravy  strainer;  add  a  little  cream  and 
salt.  Gruel  from  rice  flour:  Wet  one  tablespoonful  flour,  stir 
into  boiling  water;  cook  five  minutes. 

CORN  TEA. 

Parch  common  corn  until  browned  through,  grind,  and  pour 
on  boiling  water.  Drink  with  or  without  cream.  Excellent  for 
nausea,  vomiting  and  diarrhoea. 

WHEAT  OR  BARLEY  COFFEE. 

Brown  wheat  or  barley  thoroughly,  and  gi'ind.  Take  two 
tablespoonfuls,  mix  with  the  white  of  an  egg,  pour  over  one  quart 
of  boiling  water.  When  it  comes  to  a  boil,  set  it  on  the  back 
part  of  the  stove  and  steep  slowly  fifteen  minutes.  A  nourishing 
drink  and  a  good  substitute  for  tea  and  coffee.  When  made  right 
it  is  very  palatable. 

BRAN  GRUEL. 

Boil  half  an  hour  one  pint  of  bran  of  white  wheat,  in  three 
pints  of  water.  Strain  through  a  gravy  strainer  and  add  a  little 
salt.  This  is  a  good  gruel  for  fevers  and  inflammations.  Makes 
a  good  drink  by  thinning  and  adding  lemon  juice. 

CORNMEAL  GRUEL. 

One  tablespoonful  finely  sifted  cornmeal  wet  in  cold  water. 
Have  one  quart  of  boiling  water  in  a  gruel  pan,  dip  a  spoonful  of 
this  thin,  cold. batter  into  the  water,  stir,  let  it  boil  up,  and  then 
add  another  spoonful,  and  so  on  until  the  gruel  is  of  the  right 
consistency.  Let  it  boil  briskly  twenty  minutes  or  more.  Salt 
to  taste.  Graham  gruel  is  made  in  the  same  way;  can  be  strained 
or  not,  as  desired. 


240  HYGIENE. 

OATMEAL  GRUEL. 

Sift  two  tablespoonfuls  of  oatmeal  in  one  quart  of  boiling  wa- 
ter. If  the  meal  is  coarse,  boil  one  hour  and  strain  through  a 
gravy  strainer. 

BAKED  MILK. 

Put  half  a  gallon  of  milk  in  a  jar  and  tie  it  down  with  writing 
paper.  Let  it  stand  in  a  moderate  oven  eight  or  ten  hours.  It 
will  be  like  cream,  and  is  good  for  consumptives  and  invalids 
generally. 

BUTTERMILK  POP. 

Put  one  quart  of  buttermilk  in  the  milk  boiler;  when  nearly 
boiling,  add  two  tablespoonfuls  flour,  which  have  been  rubbed 
with  one  teaspoonful  of  milk.  Stir  until  boiling.  Good  for 
nervous  dyspepsia.  I  knew  a  man  who  lived  on  buttermilk  pop 
only,  for  six  months,  and  cured  himself  of  dyspepsia. 

CHICKEN  BROTH. 

In  one  quart  of  water,  boil  the  dark  meat  of  half  a  chicken, 
with  a  tablespoonful  of  rice  or  barley;  skim  off  the  fat;  use  as 
soon  as  the  rice  is  well  done.  When  taken  up,  add  a  few  narrow 
strips  of  bread,  toasted — not  too  brown. 

BROWNED  RICE. 

Browned  boiled  rice  eaten  with  boiled  milk  is  excellent  in  sum- 
mer complaint. 

EICE  CREAM. 

Thicken  a  pint  of  new  milk  with  rice  flour  to  the  consistency  of 
cream,  sweeten,  and  flavor  to  taste.  Beat  the  whites  of  two  eggs 
to  a  stiff  froth,  put  a  half  ounce  of  gelatine  to  half  a  pint  of  cold 
water;  when  well  soaked,  place  over  the  fire  until  the  gelatine  is 
dissolved;  when  cool,  beat  to  a  froth  with  an  egg  beater;  mix 
with  the  egg.  This  is  excellent  in  inflammation  of  the  bowels. 

SAGO  JELLY. 

Soak  five  tablespoonfuls  sago  in  half  a  pint  of  cold  water  thir- 
ty minutes,  then  add  one  cup  of  sugar  and  two  tablespoonfuls  of 
lemon  juice;  pour  over  three  cups  boiling  water;  boil  the  whole 
in  a  farina  boiler  one  hour;  pour  into  moulds;  when  cold,  turn 
out  and  serve  with  fruit  juice. 


HTGIENE.  241 

CRACKED  OR  BOILED  WHEAT. 

In  two  quarts  boiling  water,  stir  one  pint  of  cracked  wheat, 
half  teaspoon  of  salt.  Use  a  farina  boiler  or  double  kettle,  and 
cook  three  hours  without  Stirling.  When  done,  mould  in  dishes. 
Eat  cold,  with  fruit  sauce  or  cream  and  sugar.  The  rolled  wheat 
is  preferable.  Not  being  able  to  procure  it  ready  prepared,  one 
can  crack  wheat  in  an  ordinary  coffee  mill. 

OATMEAL  MUSH. 

Coarse  oatmeal  should  be  cooked  like  rolled  wheat.  If  desir- 
ed warm  for  breakfast,  can  be  left  in  a  granite  farina  boiler  over 
night  and  heated  in  a  few  minutes.  DD  not  soak  oatmeal  over 
night,  or  try  to  cook  it  sufficiently  in  the  morning.  Fine  oatmeal 
can  be  made  in  a  mush  like  Indian  meal,  and  be  ready  for  the 
table  in  forty  minutes. 

OATMEAL  AND  GRAHAM  GEMS. 

Mix  equal  parts  of  fine  Irish  oatmeal  into  a  thick  batter,  with 
equal  parts  of  milk  and  water,  fill  hot  gem-pans  and  bake  with 
a  brisk  heat.  Very  sweet  and  tender. 

BROWN  GEMS. 

Mix  with  water  equal  quantities  of  rye  and  Indian  meal, 
beat  it  to  a  cream ,  perhaps  ten  or  fifteen  minutes,  bake  in  thin 
cakes  in  hot  ge-n-pans. 

GRAHAM  GEMS. 

Take  three  cupfuls  of  entire  wheat  flour,  or  Graham  made 
from  white  wheat,  two  cupfuls  of  cold  water,  half  cup  of  milk. 
Omit  salt.  Heat  Jem-pans  very  hot  on  the  top  of  the  stove,  fill 
them  even  full  with  the  batter,  place  on  the  grate  of  a  very  hot 
oven.  Let  them  remain  ten  minutes,  then  bake  thirty  minutes 
on  the  bottom  of  the  oven.  The  "Acorn"  gem-pans  are  essential. 
These  are  small,  round,  deep  iron  pans.  Notice,  three  things  are 
necessary  for  good  gems:  The  best  Graham  flour,  very  hot  pans 
and  oven,  and  the  "Acorn"  gem-pans.  No  beating  is  required. 
These  conditions  observed,  the  gems  will  be  as  light  as  sponge 
cake.  They  can  be  eaten  warm  or  cold,  but  are  best  heated  over 
in  a  quick  oven.  They  make  excellent  toast  and  puddings. 


242  HYGIENE. 

GRAHAM  MUFFINS. 

Take  one  pint  of  new  milk,  one  pint  Graham  flour  or  entire 
wheat  flour.  Stir  together  and  add  one  beaten  egg.  Can  be 
baked  in  any  kind  of  gem-pans  or  muffin-rings.  Salt  must  not 
be  used  with  any  bread  that  is  made  light  with  eggs. 

GRAHAM  MUSH. 

Stir  Graham  flour  in  boiling  water  slowly,  until  it  makes  a 
thick  batter.  Set  on  the  back  part  of  the  stove  ten  minutes  and 
turn  into  the  dish.  To  be  eaten  with  fruit  juice  or  cream  and 
sugar. 

BOILED  RICE. 

Put  two  cups  of  rice  to  three  pints  of  boiling  water,  half  tea- 
spoonful  of  salt.  Cook  in  a  farina  boiler  four  hours.  It  is  said 
the  Japanese  do  not  put  rice  in  water  to  cook  it.  Simply  expose 
it  to  steam  in  a  steamer  several  hours. 

GRIDDLE  CAKES  FROM  "SHORTS." 

Shorts,  or  middlings,  are  obtained  in  grinding  wheat,  between 
the  fine  flour  and  bran.  These  are  rich  in  gluten  and  prepared 
in  the  same  way,  make  cakes  equal  to  buckwheat. 

MILK  TOAST. 

Heat  six  slices  of  Graham  bread  in  the  oven;  toast  an  even 
brown  over  coals.  Boil  one  pint  of  milk  and  half  a  cup  of  cream. 
Thicken  with  one  teaspoonful  of  cornstarch;  half  a  teaspoonful 
salt.  Pour  over  the  toast  and  serve  hot. 

FIG  ROLLS. 

One  quart  of  Graham  flour,  one  cupful  of  chopped  figs,  enough 
sweet  milk  to  make  like  biscuit  dough.  Roll  into  long  rolls  and 
bake  in  a  dripping-pan,  in  a  hot  oven. 

EGGS  POACHED  IN  MILK. 

Take  one  cupful  of  milk,  half  a  cup  of  water;  when  boiling 
break  in  six  eggs.  Cook  slowly  and  serve  on  toast.  A  lady 
told  me  she  cured  herself  of  nervous  headaches  by  eating 
an  egg  every  morning  cooked  in  this  way.  The  milk  prevents 
the  poisonous  effect  of  the  sulphur  in  the  egg  and  the  nerves  get 
decided  nutriment. 


HYGIENE.  243 

POACHED  EGGS. 

In  a  skillet  of  salted  boiling  water,  place  muffin-rings.  Drop 
the  eggs  in  them  and  let  them  stand  ten  minutes  without  boiling. 
Remove  the  rings  and  the  eggs  will  be  nicely  moulded  and  evenly 
cooked. 

GRAHAM  CAKE. 

One  cupful  of  sugar,  two  eggs,  half  cup  of  sweet  cream,  one 
cupful  of  Graham  flour,  one  teaspoonful  of  baking-powder. 
Bake  in  a  deep  tin,  adding  currants  and  chopped  raisins,  and 
baking  in  small  cake  tins  makes  a  nice  children's  cake. 

To  BOLL  POTATOES. 

Put  into  cold  water,  well  covered,  and  boil  quickly.  When 
done  just  enough  to  stay  on  a  fork,  held  perpendicularly,  pour 
off  the  water,  return  to  the  fire,  shake  in  the  kettle  and  evapo- 
rate the  steam.  Serve  at  once,  hot.  For  mashing,  use  a  four- 
tined  fork,  or  wire  masher.  Season  delicately.  Do  not  mash  to  a 
paste.  No  pepper. 

CABBAGE. 

A  royal  vegetable  when  properly  cooked.  Shave  fine,  put  into 
boiling  water,  just  enough  to  cook  and  leave  juicy.  Cover  tight- 
ly; cook  fifteen  minutes;  thicken  with  a  little  white  flour. and 
milk;  thin  with  milk  enough  to  make  rather  juicy,  and  serve  hot; 
is  much  sweeter  without  salt.  One  beaten  egg  with  the  last  milk. 
Some  put  in  a  little  vinegar.  Onions  prepare  same  as  above. 

PARSNIPS. 

Pare  and  slice,  cook  until  tender,  but  not  broken,  and  season 
same  as  cabbage.  If  wanted  to  fry,  or  bake,  do  not  thicken  but 
remove  from  juice  while  a  little  hard.  In  cooking  cabbage,  par- 
snips and  onions,  have  just  water  sufficient  to  cook  them  and 
leave  a  little  juicy. 

CRACKED  WHEAT  PUDDING. 

In  a  deep  pudding  dish  put  layers  of  cold  cooked  cracked 
wheat,  and  tart  apples  sliced  thin  with  two  tablespoonfuls  of 
sugar,  one  tablespoonful  of  raisins.  Fill  the  dish,  have  the 
wheat  last,  add  cupful  of  cold  water.  Bake  two  hours. 


244  HYGIENE. 

CARROTS. 

Pare,  split  fine,  and  cut  into  half  inch  pieces;  cook  from  two 
to  three  hours;  season  with  rnilk.  Delicious  with  or  without  a 
little  salt. 

POP  CORN*. 

Excellent  food  especially  for  dyspeptics.  Take  always  at  meals. 
Corn  well  roasted  and  ground  fine,  also  makes  a  rich  dressing 
for  mushes,  with  milk  or  cream. 

ORANGES. 

For  food,  should  be  pared  with  a  sharp  knife,  removing  only 
the  yellow  of  the  rinds,  leaving  the  white  pulps;  slice,  and 
sprinkle  with  sugar,  and  let  stand  half  an  hour.  The  pulp  is 
mucilaginous  and  modifies  the  acid  and  is  nutricious. 

BAKED  APPLES. 

Pare  tart  apples,  core  with  a  corer  or  small  knife.  Place  them 
in  pans,  and  fill  cavities  with  sugar.  Bake  in  a  slow  oven  until 
tender.  If  sweet  apples  are  used,  it  is  better  not  to  pare;  sugar 
not  needed. 

BAKED  PEARS. 

Take  a  stone  jar,  and  fill  it  with  alternate  layers  of  pears  (with- 
out paring)  and  a  little  sugar,  until  the  jar  is  full,  then  pour  in 
as  much  water  as  the  jar  will  hold.  Bake  in  a  moderate  oven 
three  hours. 

BAKED  PIE-PLANT. 

Cut  two  pounds  of  pie-plant  into  a  pudding  dish,  sprinkle  over 
it  half  cup  of  sugar  and  two  tablespoonfuls  of  flour,  or  what  is 
better  half  a  cup  of  rolled  bread  crumbs.  Add  water,  until  the 
pie-plant  is  two-thirds  covered.  Bake  in  a  quick  oven,  thirty  or 
forty  minutes.  This  method  of  preparing  pie-plant  removes  the 
medicinal  taste,  and  makes  an  acceptable  spring  dish. 

PEACHES  A  LA  STRAWBERRIES. 

Ripe  peaches  cut  in  small  pieces,  with  soft,  mild  eating  apples, 
in  the  proportion  of  three  peaches  to  one  apple,  mixed  with 
sugar,  and  left  to  stand  two  or  three  hours,  makes  excellent  mock 
strawberries. 


RRAQMBNTS. 


The  subject  of  "wasting"  is  one  to  which  I  wish  to  call  atten- 
tion. There  are  so  many  housekeepers  who  never  think  of  utiliz- 
ing the  fragments  which  have  been  left  after  a  meal,  but  throw 
them  into  the  swill-tub.  Now  any  thrifty,  sensible  housekeeper 
can,  with  proper  care  and  judgment,  manufacture  these  bits  into 
numberless  nice  and  palatable  dishes,  which  will  be  a  great  sav- 
ing, and  perhaps  add  many  a  dollar  to  her  supply  of  "pin  money." 
Never  throw  away  even  a  crumb  of  bread,  but  save  it  and  put  it 
with  other  pieces.  If  you  have  a  loaf  of  bread  about  to  mold, 
cut  it  into  thin  slices,  place  all  together  in  a  dripping-pan  and 
place  in  the  oven  to  dry,  and  you  will  find  that  when  pounded 
and  rolled,  it  will  be  very  nice  for  dressing,  puddings,  griddle- 
cakes,  and  croquettes.  Keep  in  a  covered  box,  or  in  a  paper  sack 
tied  securely,  and  hang  it  in  a  dry  place.  It  is  much  more 
economical  to  prepare  meats  with  a  dressing  of  some  kind,  since 
they  "go  so  much  further."  Save  all  the  fat  from  soups,  and 
boiled  or  roasted  meats.  The  fat  from  beef,  pork  and  poultry, 
keep  for  shortening  or  frying,  and  from  ham,  mutton  and  soups, 
in  which  vegetables  were  boiled,  for  soap  grease.  To  clarify 
drippings,  boil  them  a  few  minutes  and  then  cut  in  a  raw  potato 
and  let  it  cook  for  five  minutes,  then  drop  in  a  pinch  of  saleratus, 
and  strain.  If  all  the  drippings  are  taken  care  of,  it  will  be  a 
great  saving  in  a  family. 

HASH. 

There  is  nothing  worse  for  the  health,  or  for  the  palate,  than  a 
poor  hash,  while  a  good  hash  is  not  only  a  favorite  dish  in  most 
families,  but  an  essential  article  of  economy  and  convenience. 
Do  not  make  hash  or  any  other  dish  greasy.  It  is  a  mistaken  idea 


246  FRAGMENTS. 

to  think  that  fat  and  butter  in  large  quantities  are  necessary  to 
good  cooking.  Butter  and  oils  may  be  melted  without  .changing 
their  nature,  but  when  cooked  they  become  much  more  indigesti- 
ble and  injurious  to  weak  stomachs.  Cold  meat  of  any  kind  will 
do,  but  corned  beef  is  best;  always  remove  all  surplus  fat  and 
bits  of  gristle,  chop  fine,  place  in  a  dripping-pan,  season  with 
salt  and  pepper,  dredge  with  a  little  flour,  and  pour  in  at  the  side 
of  the  pan  enough  water  to  come  up  level  with  the  hash,  place  in 
oven  and  do  not  stir;  when  the  flour  is  a  light  brown,  and  has 
formed  a  sort  of  crust,  take  out,  add  a  lump  of  butter,  stir  it 
through  several  times,  and  you  will  have  a  delicious  hash.  Or, 
place  in  hot  skillet  with  just  enough  water  to  moisten,  add  a  little 
butter  or  some  nice  beef  drippings,  stir  often  until  warmed 
through,  cover  and  let  stand  on  a  moderately  hot  part  of  the  stove 
fifteen  minutes.  When  ready  to  dish,  run  the  knife  under  and 
fold  as  you  would  an  omelet,  and  serve  hot. 

How  TO  Fix  TOUGH  BEEFSTEAK. 

Cut  off  the  tough  ends  of  the  beefsteak,  — or  any  other  kind 
of  meat  may  be  cooked  in  the  same  way.  Chop  the  meat,  while 
raw,  very  fine,  heat  a  skillet  very  hot  and  grease  it  with  butter, 
put  in  your  meat,  and  stir  all  the  time  while  cooking.  This 
should  be  done  over  a  quick  fire,  three  minutes  will  cook  the 
meat.  Season  with  butter,  pepper  and  salt.  You  can  serve  it 
plain  or  on  toast.  Another  way :  Chop  fine  and  broil  on  a  hot 
gridiron,  season  with  salt  and  pepper.  Or,  brown  in  a  very  hot 
skillet,  dredge  in  a  tablespoonf ul  of  flour,  pour  over  a  teacupf ul  of 
boiling  water,  stir  well  and  put  over  nicely  toasted  bread  on  a  plat- 
ter ;  poach  some  eggs  if  you  like  and  put  one  on  each  slice  of  toast. 

MEAT  PIE. 

Take  bits  of  bone,  gristle,  and  pieces  of  meat  which  are  not 
nice  for  the  pie,  cover  them  with  water,  simmer  gently  for  a  long 
time;  strain  off  the  gravy  so  made,  thicken  it  with  a  tablespoon- 
ful  of  flour  and  a  small  piece  of  butter,  previously  rubbed  to- 
gether. If  you  have  plenty  of  gravy,  save  a  part  of  it  to  serve 
in  a  tureen.  Cut  the  cold  meat  into  small  square  pieces,  lay  it  in 
a  baking-dish  (without  an  under  crust),  with  alternate  layers  of 


FRAGMENTS.  247 

meat  and  parboiled  potatoes,  sprinkle  a  little  flour  over  the  top; 
add  enough  gravy  to  cover  the  meat;  bake  half  an  hour  in  a  slow 
oven.  A  little  onion  finely  minced,  is  an  improvement;  or,  a  few 
spojnfuls  of  cooked  tomatoes.  Veal  pie  may  be  made  in  the 
sa-ne  way. 

FRICASSEED  BEEF. 

Cut  from  the  steak,  the  end  pieces.  Heat  the  skillet  very  hot, 
grease  it,  and  brown  the  meat  on  both  sides,  then  pour  boiling 
water  over  and  cover  tightly,  cook  until  tender,  let  the  water  boil 
out.  Put  in  a  piece  of  butter  the  size  of  an  egg,  let  the  meat 
brown  again,  then  put  on  a  platter  and  make  a  nice  brown  gravy 
and  serve  with  the  meat. 

HAM  TOAST. 

Mix  with  one  tablespoonful  of  finely  chopped  or  grated  ham 
the  beaten  yolk  of  an  egg  and  a  little  cream  and  pepper;  heat 
over  the  fire,  and  then  spread  the  mixture  either  on  hot  buttered 
toast  or  on  slices  of  bread  fried  quite  crisp  in  butter;  serve  very 
hot.  You  can  double  this  recipe,  as  many  times  as  you  like. 

MUTTON  DINNER. 

Three  pounds  of  mutton,  cut  in  small  pieces,  (if  you  skin  mut- 
ton it  looses  the  strong  flavor).  Put  on  the  stove  in  cold  water; 
when  half  done  put  in  a  teacupful  of  rice,  pepper  and  salt  to  taste. 
Have  water  enough  for  soup,  make  a  nice  biscuit  crust  and  steam. 
Serve  with  potato  salad  and  apple  pie. 

CHEAP  OYSTER  SOUP. 

One  pint  of  cooked  tomatoes,  one  teacupful  of  codfish;  pick 
fine,  add  three  pints  of  water,  boil  twenty  minutes,  add  a  teaspoon- 
ful  of  soda,  one  pint  of  fresh  milk,  and  a  little  rolled  cracker. 

VEAI,  STEAK, 

Take  some  scraps,  or  stringy  parts  of  veal,  two  or  three  slices 
of  pork,  chopped  onion,  salt  and  pepper  to  taste.  Let  this  stew 
in  water,  until  the  juice  is  extracted.  Strain  the  broth,  thicken 
with  a  teaspoonful  of  flour,  worked  with  a  tablespoonful  of  butter, 
and  one  of  French  mustard;  let  simmer  slowly.  Broil  the  cut- 
lets or  fry  them;  drop  into  the  gravy  and  stew  ten  minutes. 


248  FRAGMENTS. 

A  NICE  DISH  FOR  DINNER  OR  SUPPER. 

Take  cold  beef  or  veal,  chop  fine,  and  season  with  salt  and 
pepper;  have  ready  hot  mashed  potatoes,  seasoned  as  for  the  table 
and  put  in  a  shallow  baking-dish,  first  a  layer  of  meat,  then  a 
layer  of  potatoes,  and  so  on,  till  the  dish  is  full;  smooth  over  top 
of  potatoes,  and  make  little  holes  in  which  place  bits  of  butter. 
Bake  until  a  nice  brown. 

BEEF  CROQUETTES. 

Chop  fine  some  cold  beef,  beat  two  eggs,  and  mix  with  the 
meat;  add  a  little  milk,  butter,  salt  and  pepper;  make  into  rolls 
and  fry.  A  very  nice  dish  for  breakfast. 

CALF'S  HEART  AND  TONGUE. 

You  can  buy  these  for  a  trifle,  and  they  are  nice  for  dinner  or 
tea,  if  cooked  in  the  following  way:  Wash  clean,  and  put  on  to 
boil  in  cold  water,  salt  well  and  boil  till  tender.  Some  vinegar 
and  one  tablespoonful  of  the  following  spices :  Whole  black  pep- 
per, allspice,  and  three  bay  leaves.  Put  in  your  meat,  and  if 
you  prepare  it  in  the  morning,  it  will  be  ready  for  tea.  Slice 
very  thin  and  serve  cold. 

PARKER  TOAST. 

Take  stale  bread  and  cut  into  small,  square  pieces;  make  a  bat- 
ter as  follows:  One  cup  of  sour  milk,  one  egg,  half  a  teaspoon 
of  soda,  flour  enough  to  make  like  griddle  cakes,  a  little  salt. 
You  can  use  sweet  milk  with  baking  powder.  Dip  in  the  bread, 
and  fry  in  nice  drippings  or  lard.  Serve  with  syrup  for  break- 
fast. 

CROQUETTES. 

Take  some  stale  bread  and  pour  on  cold  water  enough  to  moist- 
en it.  Season  with  salt  and  pepper,  add  two  well  beaten  eggs, 
make  into  little  oval  balls,  roll  into  flour  or  cornmeal,  and  fry  in 
hot  lard  or  nice  drippings,  enough  to  cover  them.  Serve  with 
roast  beef. 

MINT  VINEGAR. 

Put  into  a  wide  mouthed  bottle,  fresh,  clean  mint  leaves, 
enough  to  fill  it  loosely,  then  fill  up  the  bottle  with  good  vinegar; 


FRAGMENTS.  249 

after  it  has  been  stopped  close  for  two  or  three  weeks,  it  is  to  be 
poured  off  clean,  into  another  bottle,  and  kept  well  corked  for 
use.  Serve  with  lamb  or  any  cold  meat. 

TURKEY  DRESSING. 

Ask  for  sausage  for  dressing.  Get  one  can  of  trufles  and  one 
can  of  chestnuts,  chop  fine  and  mix  the  sausage,  salt  and  pep- 
per to  taste;  chop  two  small  onions  very  fine  and  mix  well.  The 
dressing  will  be  very  good  without  the  trufles  and  chestnuts,  if 
prefered,  but  of  course  not  so  nice. 

A  NICE  WAY  TO  PREPARE  A  SHIN  OF  BEEF. 

Crack  the  bone  well,  put  it  in  a  stew-kettle,  and  just  cover  it 
with  water.  When  it  simmers,  begin  the  skimming,  and  when 
the  water  looks  clear,  add  a  bunch  of  sweet  herbs,  or  if  the  flavor 
is  not  liked,  one  dozen  berries  of  black  pepper,  the  same  of  all- 
spice; stew  very  gently  until  the  bones  slip  easily  from  the  meat; 
take  out,  remove  bones,  and  chop  the  meat  fine,  skim  off  the 
grease  from  the  liquor  in  the  pot,  and  return  the  chopped  meat 
to  it;  season  highly  with  salt  and  pepper,  and  a  little  powdered 
sage  if  liked;  pour  in  pans,  and  set  in  a  cool  place.  This  is  nice 
sliced  for  tea  or  for  breakfast,  fried  in  nice  drippings,  or  you  can 
mix  it  with  bread  or  cracker  crumbs;  make  into  little  cakes  and 
brown  in  the  oven.  Or  you  can  make  croquettes  or  hash  of  the 
meat;  they  are  excellent.  Another  nice  way  to  save  bits  of  cold 
meat  is  to  drop  them  in  a  jar  of  vinegar;  at  the  end  of  the  week 
you  will  have  enough  for  a  batch  of  mince  pies  or  spiced  beef. 

How  TO  MAKE  NICE  GKAVY. 

It  is  not  fashionable  to  have  gravy  made  for  roast  beef  or  mut- 
ton, as  the  juice  of  the  meat  is  preferred,  which,  on  the  plate,  is 
mixed  with  catsup  or  whatever  is  preferred.  Almost  any  kind  of 
meat  liquor  or  soup  stock,  from  which  all  fat  has  been  removed, 
may  be  made  into  nice  gravy,  by  simply  adding  a  little  seasoning 
and  thickening;  if  browned  flour  is  used,  the  gravy  will  require 
but  little  cooking,  but,  when  thickened  with  raw  flour,  it  must 
cook  until  thoroughly  done,  or  the  gravy  will  taste  raw.  All 
gravies  should  be  well  stirriedover  a  hot  fire,  they  must  be  quick- 
ly made,  and  must  boil,  not  simmer. 


250  FRAGMENTS. 

A  CRUMB  OF  BREAD. 

When  you  are  cutting  bread  for  the  table,  save  all  the  crumbs , 
and  at  the  end  of  the  week,  you  will  have  enough  for  a  bread 
pudding  or  bread  griddle  cakes. 

GREEX  CORN  PUDDING. 

One  and  one-half  ears  of  green  corn,  one  cupful  of  sweet  milk, 
one  egg,  piece  of  butter  the  size  of  a  walnut,  pepper  and  salt  to 
taste.  Scrape  the  corn  from  the  cobb  and  boil  it  until  done,  let 
it  get  cold  then  add  the  milk  with  the  rest  of  the  ingredients, 
and  bake  a  light  brown  color. 

"WHEAT  JEMS. 

Two  cups  of  sour  or  buttermilk,  one  egg,  one  even  teaspoon- 
ful  of  soda,  baking-powder  and  salt,  one  pint  of  flour.  Heat 
the  jem-pans  very  hot,  fill  with  the  batter  and  bake  in  a  hot  oven. 

OMELET. 

Four  eggs,  three-fourths  of  a  cup  of  sweet  milk,  one  teaspoon  - 
ful  of  flour.  Beat  the  yolks  well,  add  the  flour  and  milk,  and 
steam  over  hot  water  till  thick  like  custard.  Beat  the  whites  to 
a  stiff  froth  and  mix  all  together;  butter  a  dish  and  pour  in  the 
omelet  and  bake  in  the  oven  to  a  light  brown. 

APPLE  CHARLOTTE. 

Put  into  a  well  buttered  pie-dish  a  layer  of  finely  grated  bread 
crumbs;  then  a  layer  of  apples  pared  and  sliced  fine,  a  little 
sugar  and  grated  nutmeg;  then  another  layer  of  bread  crumbs, 
and  so  on,  till  the  dish  is  full,  taking  care  to  have  a  layer  of  bread 
crumbs  on  top.  Bake  nearly  an  hour.  The  pudding  should  be 
covered  during  part  of  the  time  it  is  baking.  Serve  with  sugar 
and  cream.  It  is  also  very  nice  made  with  marmalade  or  any 
kind  of  jam  instead  of  apples. 

HOXEY  VINEGAR. 

Two  pounds  of  strained  honey,  one  gallon  of  water;  put  it  in  a 
jug,  and  let  it  stand  in  a  warm  place  for  six  weeks,  to  ferment; 
then  pour  it  off  into  a  clean  jug,  and  set  it  away  for  use. 


FRAGMENTS.  251 

APPLE  JAM. 

When  your  apples  are  in  danger  of  spoiling,  make  them  into 
jam  in  the  following  manner:  Pare  and  core  them,  chop  them 
fine,  and  measure  equal  quantities  of  apples  and  sugar.  Make  a 
good  clear  syrup  of  sugar,  and  add  the  juice  of  three  lemons  and 
a  few  pieces  of  ginger  root.  Boil  till  the  apples  are  clear  and 
yellow.  Put  in  jars  or  seal  in  cans. 

BAKER'S  YEAST. 

Take  a  few  hops  between  the  fingers,  say  an  ounce  or  so,  and 
put  in  a  sauce-pan  with  a  quart  of  water;  boil  a  few  minutes  and 
strain  off;  then  after  removing  all  the  hops,  return  the  liquor 
and  put  in  two  or  three  medium  sized  potatoes.  Boil  until  quite 
done;  again  drain  off  the  liquor,  and  add  a  tablespoonful  of  flour; 
mash  the  potatoes  well  with  it;  then  return  the  liquor,  and  add  a 
teaspoonful  of  sugar;  mix  the  whole  together;  have  it  about  the 
consistency  of  batter.  Put  in  a  bottle  (clean  glass)  and  cork  it 
tight.  Shake  two  or  three  times  a  day,  keep  covered  and  in  a 
warm  place  for  two  days,  when  it  will  be  observed  that  bubbles 
are  now  and  then  seen  to  rise  to  the  top,  and  the  top  looks  creamy. 
Do  not  shake  any  more,  but  tie  the  cork  down;  the  next  day  you 
can  make  the  regular  hop  yeast  with  hops,  potatoes  and  a  little 
malt,  which  will  give  you  a  regular  baker's  yeast,  pure  and  fresh, 
which  must  be  renewed  every  ten  or  twelve  days.  Try  it;  it  is 
very  fine. 

TOMATO  CATSUP. 

Boil  and  mash  thoroughly,  through  a  colander,  your  tomatoes, 
which  must  be  ripe.  To  every  gallon  of  tomatoes,  add  one  quart 
of  vinegar,  two  tablespoonfuls  of  black  pepper,  one  of  cayenne 
pepper,  one  of  ground  allspice,  one  of  ground  cloves,  four  of  salt, 
four  of  mustard  seed,  two  of  ground  cinnamon.  Boil  hard  four 
hours.  Put  it  on  the  back  of  the  stove  and  leave  till  the  next 
morning,  then  bottle.  The  older  it  is  the  better. 

SUET  PUDDING. 

One  cupful  of  raisins,  two-thirds  cup  of  butter  or  suet,  one- 
half  cup  of  molasses,  one-half  cup  of  brown  sugar,  one  cupful 
of  sour  or  buttermilk,  one  even  teaspoonful  of  soda,  three  cups 


252  FRAGMENTS. 

of  flour,  one  nutmeg,  one  teaspoonful  of  salt;  steam  three  hours. 
Serve  with  vinegar  sauce. 

SUET  PUDDING. 

Twelve  Boston  crackers,  one  quait  of  sweet  milk,  one  cupful 
each  suet,  molasses,  raisins,  and  currants,  spices  to  taste.  Steam 
in  pudding  mould  three  hours. 

GREEN  MOUNTAIN  CAKE. 

One  cupful  of  sugar,  one-half  cup  of  milk,  one-half  cup  of 
butter,  two  cupfuls  of  flour,  two  eggs,  one-half  teaspoon  of  soda, 
one  teaspoonful  of  cream-tartar.  Makes  a  nice  layer  or  loaf  cake. 

COOKIES — Very  nice. 

One  large  tablespoonful  each  of  butter  and  lard,  one  cupful  of 
sugar,  nearly  three  cupfuls  of  flour,  two  teaspoonf uls  of  Equity 
baking-powder,  all  rubbed  together,  then  add  one-half  cupful  of 
sweet  milk,  one  egg,  roll  thin  and  bake  in  a  quick  oven. 

GRAHAM  CAKE. 

One  cupful  of  sugar,  one  cupful  of  sour  cream  or  milk,  if  you 
use  milk,  add  a  piece  of  butter  the  size  of  a  walnut,  one  cupful  of 
seeded  and  chopped  raisins,  two  cupfuls  of  sifted  Graham  flour, 
one  teaspoonful  of  soda,  three  eggs.  Bake  in  a  loaf. 

"\VHITE  FRUIT  CAKE. 

Two  eggs,  one  cupful  of  sugar,  one  of  butter,  one  of  raisins, 
one  of  currants,  three  cupfuls  of  flour,  one-half  cup  of  sweet 
milk.  Citron,  mace  and  cinnamon  to  taste,  two  teaspoontuls  of 
Equity  baking-powder. 

DELICATE  CAKE. 

Two  eggs,  one-half  cup  of  butter,  one  cupful  of  sweet  milk, 
one  and  one-half  cupfuls  of  sugar,  three  teaspoonfuls  Equity 
baking-powder;  flavor  with  almonds  or  lemon.  Made  with  the 
whites  of  four  eggs  is  nice  for  cocoanut  cake,  or  with  the  yolks 
for  chocolate  cake;  three  cupfuls  of  flour.  Been  in  use  for  fifteen 
years. 


INDEX. 


PAGE. 

SOUPS 6 

Amber  or  Bouillon 7 

Beef  Soup 6 

Bouillon 10 

Bean  Soup 13 

Corn  Soup 13 

Giblet  Soup 10 

Green  Pea  Soup 13 

Hare  or  Rabbit  Soup 1 1 

Italian  Soup 9 

Mock-Turtle  or  Calf s  Head 8 

Macaroni  Soup 10 

Meatless  Tomato  Soup 12 

Noodle  Soup 9 

Okra  Soup    9 

Ox-Tail  Soup .  10 

Onion  Soup 15 

Potato  Soup 14 

Rich  Veal  Soup 1 1 

Split  Pea  Soup 13 

To  make  Caramel  .or  Coloring..  7 

Turnip  Soup    12 

Tomato  Soup   12 

Venison  Soup 1 1 

Vegetable  Oyster  Soup 12 

Vermicelli  Soup 14 

White  Soup 8 

FISH  SOUPS 15 

Clam  Soup 16 

Catfish  Soup 1 6 

Codfish  Soup 17 

Oyster  Soup  No.  I 15 

Oyster  Soup  No.  2 15 

Stock  for  Soup  or  Gravy 17 

To  Clear  Soup   17 

Noodles  for  Soup i? 

Force-meat  Balls  for  Soup 17 

Suet  Dumplings 18 

Calf's  Liver  Dumplings 18 

FISH 19 

Baked  Fish 20 

Broiled  Shad ..  21 


PAGE. 

Baked  Salmon  Trout 22 

Broiled  Salmon 22 

Broiled  Salmon  Trout 23 

Baked  Salmon 23 

Baked  Halibut 24 

Boiled  Codfish   25 

Boiled  Salt  Mackerel 26 

Cream  Pickerel 33 

Codfish  Pie 25 

Codfish  Hash 25 

Codfish  Balls  No.  I 26 

Codfish  Balls  No.  2 26 

Cream  Gravy  for  Baked  Fish ....  20 

Fried  Smelts 21 

Fried  Fish ...    21 

Fish  Chowder 25 

Sturgeon  Steak 24 

Stewed  Codfish 24 

Turbot 25 

To  Boil  Fish 21 

Whitefish  Steamed 20 

SHELL  FISH 27 

Broiled  Oysters 28 

Cream  Oysters  on  Half  Shell..  .  29 

Clam  Chowder 30 

Deviled  Crab 29 

Escaloped  Oysters    27 

Fulton  Market  Stew 28 

Fricasseed  Oysters 27 

Fried  Oysters 27 

Oyster  Pie 28 

Oyster  Patties 28 

Pickled  Oysters 29 

Stewed  Oysters 27 

Steamed  Oysters 28 

To  Boil  a  Lobster 30 

To  Prepare  a  Crab 30 

MEATS 31 

Broiled  Beefsteak 32 

Beefsteak  Smothered  in  Onions. .  32 

Boiled  Beef 32 

Beef  a  la  Mode 33 


254 


INDEX. 


PAGE. 

Boiled  Corned  Beef 34 

Breakfast  Stew 35 

Broiled  Tripe          36 

Boiled  Mutton,  Caper  Sauce. ...  37 

Boiled  Ham 43 

Boiled  Salt  Tongue 35 

Broiled  Ham 44 

Croquettes 42 

Croquettes  of  Calf's  Brains      ...  43 

Dried  Beef 35 

Fried  Beefsteak 32 

Fried  Liver 36 

Fried  Tripe 36 

Fried  Mutton  Chops 38 

Fried  Ham 44 

Fricatelli 44 

Head  Cheese   46 

Ham  Sandwhiches 47 

Larded  Liver 36 

Lamb  Chops 38 

Leg  of  Mutton  Roasted    38 

Mock  Duck 33 

Mutton  a  la  Venison 39 

Mixed  Sandwiches 47 

Pot  Roast 38 

Pork  Pie 45 

Pork  Chops 45 

Pickle  for  Beef 48 

Roast  Beef  with  Yorkshire    33 

Roast  Lamb 39 

Roast  Veal 39 

Roast  Spare  Rib .....  44 

Spiced  Beef 37 

Stock 37 

Sauted  Mutton  Chops 39 

Sweet  Breads  Patties 42 

Sweet  Breads  with  Mushrooms. . .  42 

Sweet  Breads  with  Tomatoes. ...  43 

Salt  Pork  Cooked  in  Batter 46 

Soused  Tripe 46 

Souse 46 

Sandwiches 47 

Sausage  Meat 47 

To  Select  Meat 3! 

To  Cook  a  Fillet  of  Beef 34 

To  Roast  a  Fillet  of  Beef 37 

To  Roast  a  Fillet  of  Veal 45 

To  Roast  a  Pig    45 

To  Sweeten  Salt  Pork 46 

To  Try  Out  Lard 47 

To  Cure  Hams 48 

Traveling  Lunch 47 

Veal  Stew 40 

Veal  Cutlets   40 

Veal  Terrapin    40 


PAGE. 

Veal  Loaf 41 

Veal  Roll 41 

Veal  Sweetbreads    41 

Crust  for  Meat  Pie 48 

Potato  Crust 48 

Dressing  for  Poultry  or  Meats 49 

Dressing  for  Turkey 49 

Dressing  for  Turkey  and  Chicken  49 

Apple  Dressing 49 

Chestnut  Dressing 50 

Potato  Dressing 50 

Dressing  for  Ducks  and  Geese..  50 

SAUCES  AND  CATSUPS.  51 

Anchovy  Sauce 52 

Apple  Sauce 54 

Cranberry  Sauce 54 

Crab  Sauce 52 

Cucumber  Catsup 56 

Currant  Catsup 56 

Curry  Powder 57 

Celery  Soy 58 

Chili  Sauce    53 

Drawn  Butter 51 

Fine  French  Mustard    57 

Gooseberry    Catsup 56 

Holland  Sauce 51 

Horseradish  Sauce 53 

How  to  Mix  Mustard    57 

Imitation  Worcestershire  Sauce. .  53 

Kitchen  Salt 58 

Lobster  Sauce 52 

Lemon  Sauce 51 

Mushroom  Catsup 55 

Nasturtium  Seed 57 

Oyster  Catsup    56 

Onion  Sauce 53 

Shrimp  Sauce 52 

Sauce  for  Venison 52 

Tomato  Sauce    53 

Tomato  Catsup  No.  I 54 

Tomato  Catsup  No.  2 . .  54 

Tomato  Catsup  No.  3 55 

Tomato  Catsup  No.  4    55 

To  Prepare  Horseradish 58 

Walnut  Catsup 55 

POULTRY 59 

Boned  Turkey 63 

Broiled  Chickens  or  Quails 65 

Baked  Spring  Chicken 64 

Baltimore  Fry 66 

Chicken  Croquettes 64 

Chili  Colorad 64  . 

Chicken  Pie   65 


INDEX. 


255 


PAGE. 

Chicken  Pot  Pie 65 

Curried  Dishes 66 

Chicken  or  Veal  Croquettes    ....  67 

Escaloped  Turkey 63 

Filling  for  Boned  Turkey 62 

Fried  Gumbo 66 

Jellied  Chicken  No.  I 67 

Jellied  Chicken  No.  2 67 

Roast  Turkey    61 

Roast  Chickens 63 

Roast  Goose 67 

Roast  Duck 68 

Stewed  Chicken 64 

To  Boil  Turkey 61 

To  Bone  Turkey 62 

GAME ...  69 

Broiled    Quails    71 

Broiled  Pigeons   71 

Couplets  of  Quail  or  Pigeons....  73 

Fried  Woodcock 71 

Leg  of  Venison 74 

Pigeon  Pie 71 

Quails  Parboiled  or  Baked 70 

Roast  Duck 70 

Roast  Pigeons 71 

Rabbits 72 

Roast  Haunch  of  Venison 73 

Reed  Birds 73 

Stewed  Duck 70 

Snipe 71 

Stewed  Pigeons 72 

Venison — The  Shoulder 72 

SALADS 75 

Chicken  Salad  No.  i 75 

Chicken  Salad  No.  2 75 

Chicken  Salad  No.  3 76 

Chicken  Salad  No.  4 76 

Celery  Salad 79 

Celery  Slaw 79 

Cabbage  Salad 80 

Cabbage  Salad  or  Cold  Slaw ....  80 

Cream  Dressing 78 

Cream  Cabbage 81 

Cucumber  Salad    84 

Dressing  for  Lettuce 80 

Dressing 81 

French  Dressing    83 

Ham  Salad 78 

Herring  Salad 79 

Lobster  Salad 77 

Lettuce  Salad 79 

Lobster  Salad  Dressing 80 

Lettuce  Plain . .                80 


PAGE. 

Mayonnaise  Sauce 82 

Mayonnaise  of  Cauliflower 83 

Oyster  Salad 83 

Potato  Salad  No.  I 81 

Potato  Salad  No.  2 Si 

Potato  Salad  No.  3 82 

Red  Mayonnaise  78 

Salmon  Salad 77 

Sardine   Salad 78 

Sardine  Dressing 78 

Shrimp  Salad 82 

Tomato  Salad 78 

To  Fringe  Celery 84 

Veal  Salad 77 

Vegetable    Salad 83 

VEGETABLES 85 

A  nice  way  to  prepare  Potatoes. .  90 

Artichokes    94 

Asparagus 95 

Boiled  Potatoes  (skins  on) 86 

Boiled  Potatoes  (  skins  off) 86 

Baked  Potatoes 87 

Browned  Potatoes   (white) 88 

Browned  Sweet  Potatoes 88 

Boiled  Beets 92 

Baked  Parsnips 94 

Baked  Sweet  Potatoes 95 

Broiled  Tomatoes 96 

Baked   Tomatoes 96 

Beet  Greens 98 

Baked  Beets 98 

Baked  Cauliflower 98 

Baked  Cauliflower,  French  dish..  99 

Boiled  Onions   99 

Boiled  Macoroni 101 

Baked  Macroni loi 

Broiled  Mushrooms 103 

Boiled  Herring  103 

Baked  Corn 95 

Boston  Beans 104 

Corn    Oysters 92 

Corn    Custard 92 

Cabbage  Sprouts 97 

Cauliflower 98 

Delicate   Succotash   91 

Delicate  Cabbage 97 

Escaloped   Tomatoes 96 

Escaloped  Salsify 93 

Fifth  Avenue  Hotel  Potatoes 88 

Fried   Corn 92 

Fried    Parsnips 94 

Fried  Tomatoes 95 

Fried  Cabbage 99 

Fried  Raw  Potatoes loi 


256 


INDEX. 


PAGE. 

Fried  Bananas 101 

Fried  Hominy 103 

Fried  Mush 104 

Green  Corn  (Boiled) 91 

Green  Corn  Cakes 91 

Green  Pease    92 

How  to  Boil  Rice 102 

Italian  Macaroni 102 

Lyonnaise  Potatoes 89 

Lima  Beans 91 

Mashed   Potatoes 86 

Macaroni lol 

Macaroni  as  a  Vegetable 101 

Macaroni  Pudding 102 

Okra  and  Tomatoes 99 

Potato  Puff 87 

Potato  Balls 87 

Potato  Ribbon 89 

Potato  Pie 89 

Potato  Cakes loo 

Rules  for  Cooking  Vegetables...  85 

Raw  Tomatoes   96 

Roasted  Onions   loo 

Silverthrone  Potatoes 87 

Saratoga  Potatoes -. 89 

String  Beans   90 

Succotash 91 

Stuffed  Egg  Plant    93 

Spinach  a  la  Cream 94 

Stewed  Tomatoes 95 

Stewed  Cabbage 97 

Summer  Squash 97 

Stuffed  Cabbage 99 

Southern  Rice . . . , 102 

Stewed  Mushrooms 103 

To  Boil  New  Potatoes 86 

To  Fry  Egg  Plant 93 

To  Boil  Spinach 93 

Tomato  Toast 99 

Turnips loo 

Winter  Squash 97 

BREAD 105 

Brown  Bread no 

Boston  Brown  Bread  No.  r in 

Boston  Brown  Bread  No.  2 112 

Boston  Brown  Bread  No.  3 112 

Corn  Bread  No.   I in 

Corn  Bread  No.  2 in 

Graham  Bread 1 10 

Hop  Yeast 106 

Potato  Yeast 107 

Rubs  or  Flour  Hard  Yeast 108 

Superior  Bread 1 10 

Vienna  Bread 109 


PAGE. 

White  Bread  Sponge 108 

Yeast,  Self  Working 107 

BREAKFAST  AND  TEACAKES.  113 

Apple  Fritters 128 

An  Excellent  Corn  Bread    120 

Breakfast  Rolls 114 

Biscuit 116 

Breakfast  Puffs    119 

Buckwheat  Cakes   127 

Bread  Pan  Cakes 127 

Cinnamon  Rolls 113 

Coffee  Cake 118 

Crumpets 121 

Corn  Muffins 121 

Cornmeal    Caumpets 121 

Cornmeal  Cake 122 

Cream  Muffins 122 

Cream  Griddle  Cakes 125 

Cornmeal    Griddle  Cakes  No.  I.  126 

Cornmeal    Griddle  Cakes  No.  2..  126 

Died  Rusk 117 

Drop  Biscuits 118 

Delicious  Hot  Cakes    126 

Eastern  Buns,  Hot  Cross 113 

French  Rolls 112 

Flannel  Cakes    125 

Fritters    127 

Graham   Biscuit    . . .  .• 116 

Graham  Rolls 1 16 

German  Puffs   119 

Graham  Gems  No.  I 119 

Graham  Gems  No  2 1 20 

Graham  Muffins 120 

Graham  Muffins    123 

Graham  Cakes 123 

Graham  Cakes 127 

Golden  Slices 128 

Hominy  Cakes 126 

Hominy  Muffins 122 

Johnny  Cake  No.  I 120 

Johnny  Cake  No.  2 120 

Maryland  Bread 116 

Molly  Puffs 119 

Nice  Sandwich  Rolls 114 

Oatmeal    Griddle   Cakes 126 

Potato  Biscuit 115 

Puffs     117 

Rusks 117 

Rice  Muffins 122 

Risen  Waffles 124 

Rice  and  Corn  Meal  Waffles 124 

Rice  Waffles 125 

Rice  Waffles,  Very  fine 125 

Rice  Griddle  Cakes 127 


INDEX. 


257 


PAGE. 

Split  Rolls 113 

Sour  Cream  Biscuits 117 

Sally  Lunn  No.  I 1 18 

Sally  Lunn  No.  2 1 18 

Sally  Lunn,  without  yeast .  119 

Spanish  Buns 1 23 

Sour  or  Buttermilk  Cakes 125 

Scarborough  Puffs     128 

Vienna  Rolls 113 

Vienna  Buscuit 115 

Virginia  Wafer  Buscuit 115 

Velvet  Cakes 126 

Wheat   Muffins    121 

Waffles  and  Griddle  Cakes 123 

Waffles    124 

Waffles 124 

PIES 129 

Apple  Pie,  No.  I 131 

Apple  Pie,  No.  2 131 

Crust    for  Tarts  and   Pates 130 

Chess  Pie      133 

Custard  Pie    133 

Cream  Pie,  No.  I 134 

Cream  Pie  No.  2 134 

Cocoanut    Pie 134 

Cocoanut  Custard  Pie 135 

Cherry  Pie 137 

Cherry  Pie 137 

Dried  Apple  Pie 136 

French  Puft  Paste 130 

Good  Plain  Pie  Crust 129 

Gooseberry  Tart ....    137 

Green  Currant  Pie 137 

Jelly  Pie 140 

Kiss-me  quick  Pie 131 

Lemon  Pie,  No.  I    132 

Lemon  Pie,  No.  2    132 

Lemon  Pie,  No.  3 132 

Maple  Sugar  Pie    137 

Mince  Meat,  No.   I 138 

Mince  Meat,  No.   2 139 

Mock  Mince  Pie 140 

Molasses  Pie 140 

Nice  Apple  Pie 131 

Orange  Pie    .    133 

Potato  Crust'. 131 

Peach  Pie    135 

Pumpkin  Pie,  No.  1 135 

Puft  Paste    130 

Pumpkin  Pie,  No.  2 136 

Pie  Plant  Pie 136 

Peach  Custard    Pie 134 

Raisin  Pie    132 

Ripe  Currant  Pie 138 


PAGE. 

Rich  Mince  Pie 139 

Squash  Pie 136 

Sweet  Potato  Pie 136 

Sweet  Potato  Pie 138 

Tomato    Pie 137 

Transparent  Pie 140 

Vinegar  Pie 136 

Whipped  Cream  Pie 135 

PUDDINGS  AND  SAUCES.  141 

Baked  Rice    142 

Bread  Pudding,  No.  I 146 

Bread  Pudding,  No.  2    146 

Bread  and  Butter  Pudding 146 

Bird's  Nest  Pudding 147 

Baked  Indian  Pudding 149 

Baked  Plum  Pudding   152 

Blackberry  Shortcake 155 

Cornstarch  Pudding 144 

Cornstarch  Pudding 150 

Cottage   Pudding 146 

Cherry  Pudding 148 

Chocolate  Pudding 148 

Cabinet  Pudding 150 

Cream  Tapioca  Pudding 145 

Cocoanut  Pudding 151 

Cracker  Plum  Pudding 148 

Cornmeal  Pudding,  No.  I 151 

Cornmeal  Pudding,  No.  2 152 

Christmas  Plum  Pudding 153 

Delicate  Pudding 143 

Delicious  Pudding 144 

Fig   Pudding 147 

Graham  Pudding 150 

Italian  Pudding 149 

Minute  Pudding 142 

Mountain  Snow    Pudding   144 

Orange  Roley  Poley 148 

Orange    Pudding 145 

Orange  Shortcake 154 

Porcupine  Pudding 146 

Paradise  Pudding 149 

Poor  Man's  Pudding 151 

Peach  Cobbler 155 

Puff    Pudding 155 

Queen  of  Rice  Pudding 143 

Queen  of  Puddings 144 

Rice  Pudding    142 

Rice  Pudding 143 

Rice  Cup  Pudding H3 

Snow  Ball  Pudding 142 

Steamed  Tapioca  Pudding 145 

Snow   Pudding 147 

Sago  Pudding 14? 

Sponge  Pudding 149 


258 


INDEX. 


Sicily  Pudding 151 

Suet  Pudding,  No.  I 152 

Suet  Pudding,  No.  2 152 

Steamed  Apple    Dumplings 155 

Steamed  Plum  Pudding 153 

Strawberry  Shortcake,  No.  I ....  153 

Strawberry  Shortcake,  No.  2.  ...  154 

Tapioca  Pudding 145 

SAUCES 156 

Cabinet  Pudding  Sauce 156 

Foam  Sauce 156 

Hard  Sauce 157 

Maple  Sugar  Sauce 159 

Orange  Sauce 157 

Plain  Cream  Sauce 156 

Sauce  for  Bread  Pudding 157 

Sauce  for  Plum  Pudding 157 

Vinegar  Sauce 156 

White  Sauce    156 

Weights  and  Measures 158 

CAKE 159 

Almond  Icing 163 

Almond  Cake 1 73 

Angel  Food 177 

Angel  Cake 177 

Almond  Cake  No.  I 182 

Almond  Cake  No.  2 182 

Almond  Cakes 185 

Almond  Cheese  Cakes 188 

Almond  Jumbles   189 

Boiled  Frosting 162 

Black  Fruit  Cake 163 

Black  Cake 164 

Bride's  Cake   168 

Baker's  Pound  Cake      172 

Bride's  Cake  No.  I 174 

Bride's  Cake  No.  2 1 74 

Beautiful  Cake 175 

Berwick  Sponge  Cake '  175 

Boston  Cream  Cake 189 

Butter  Biscuit 188 

Baker's  Ginger  Snaps 195 

Chocolate  Icing .  163 

Coffee  Cake  No.  i 165 

Coffee  Cake  No.  2 166 

Clove  Cake    166 

Connecticut  Loaf  Cake 168 

Cornstai  ch  Cake 171 

Centennial  Pound  Cake 172 

Cup  Cake 1 74 

Cocoanut  Cake 1 78 

Cocoanut  Cake 1 70 

Custard  Cake 179 


PAGE. 

Caramel  Cake 179 

Chocolate  Cake 180 

Cold  Water  Cake 165 

Cream  Chocolate  Cake 180 

Cream  Sponge  Cake 184 

Cocoanut  Balls 184 

Citron  Cakes   186 

Crullers  and  Doughnuts 189 

Cream  Puffs 189 

Cream  Doughnuts 191 

Crullers  No    I 191 

Crullers  No.  2 191 

Crullers  No.  3    192 

Comfits 192 

Crisp  Ginger  Snaps 196 

Dried  Apple  Cake 168 

Delicate  Cake 171 

Dream  Cake 183 

Doughnuts   191 

Doughnuts 191 

Every  Day  Fruit  Cake 165 

Excellent  Jumbles 187 

Frosting  to  be  made 162 

Frosting  with  Gelatine 162 

Fruit  Cake  No.  i 163 

Fruit  Cake  No.  2 163 

Fruit  Cake  No.  4 164 

Frosting  for  Wedding  Cake 164 

Fruit  Cake  No.  6 165 

Feather  Cake  No.  I 171 

Feather  Cake  No.  2 171 

Fifth  Avenue  Cake 176 

Fig  Cake 181 

Gold  Cake 1 74 

Groom's  Cake 169 

Golden  Pound  Cake 172 

German  Cake 1 76 

Good  Cookies 187 

Ginger  Bread 193 

Ginger  Bread 193 

Ginger  Bread  (very  fine) 193 

Ginger  Cookies          194 

Ginger  Cookies  (extra  fine) 194 

Ginger  Cookies 194 

Ginger  Drop  Cakes 195 

Ginger  Snaps  No.  I 195 

Ginger  Snaps  No.  2 195 

Ginger  Nuts 196 

Ginger  Snaps 196 

Hickorynut  Cake 173 

Hickorynut  or  English  Walnut..  181 

Hard  Ginger  Bread 194 

Icing. ...    161 

Imperial  Cake 169 

Icing    177 


INDEX.  259 


PAGE. 

Ice  Cream  Cake 185 

I.oaf  Cake 167 

Lemon  Cake 169 

Lady  Cake 174 

Little  Gold  Cakes 185 

Lemon  Jumbles 186 

Lemon  Jelly  Cake    182 

Lemon  Cookies    187 

Lady  Fingers 188 

Lemon  Cheese  Cakes 188 

Mountain  Cake 166 

Maible  Cake  No.  1 168 

Marble  Chocolate  Cake 175 

Minnehaha  Cake 183 

Molasses  Jumbles 194 

Moonshines ' 192 

No  N  ame  Cake 165 

Nut  Cake 176 

Nut  Cake 166 

Nothings 192 

New  Year's  Cookies 186 

Old  Hartford  Election  Cake...    .  167 

Orange  Cake 1 78 

Orange  Cake 178 

Orange  Cake 185 

Pork  Cake 167 

Pound  Cake 172 

Prison  Cake 183 

Plain  Doughnuts 190 

Queen  Cake 173 

Ruth's  Cake 165 

Ribbon  Cake 180 

Roll  Jelly  Cake 184 

Rice  Cakes  *. 185 

Ring  Jumbles 188 

Raised  Connecticut  Doughnuts. .  190 

Raised  Doughnuts 190 

Spice  Cake 166 

Snow  Cake 1 70 

Snow  Ball  Cake 171 

Silver  Cake 174 

Sponge  Cake 1 75 

Sponge  Cake 1 76 

Scroll  Cake 176 

Spice  Cake 181 

Snow  Cake 183 

Sponge  Drops 186 

Shrewsbury  Cakes 186 

Sour  Cream  Cookies 187 

Sugar  Cookies 187 

Sand  Tarts 187 

Soft  Ginger  Bread 193 

Sponge  Ginger  Bread 194 

Superior  Ginger  Cakes 196 

To  Blanch  Almonds 162 


PAGE. 

Trifles 192 

To  Color  Icing 163 

The  Best  of  Ginger  Bread 193 

The  Icing 178 

Vaiiety  Cake 182 

Wedding  Cake 164 

White  Cake 170 

White  Cake .  1 70 

White  Cake 171 

White  Pound  Cake 172 

Washington  Cake    172 

White  Fruit  Cake 173 

Watermelon  Cake 175 

White  Sponge  Cake 1 76 

White  Mountain  Cake 177 

White  Cocoanut  Cake 178 

White  Custard  Cake 179 

White  Chocolate  Cake 179 

Yellow  Chocolate  Cake 180 

CONFECTIONERY. ...  197 

Almond    Macaroons 200 

Butter  Scotch 198 

Chocolate  Caramels 198 

Chocolate  Creams 198 

Cream  Walnuts 199 

Candied  Pop  Corn 199 

Hoarhound  Candy 199 

Ice  Cream  Candy 197 

Kisses 199 

Molasses  Candy 197 

Marshmallows 192 

Meringues 200 

To  Prepare  Sugar  for  Candy.  .  .  .  197 

CUSTARDS  AND  CREAMS. .  .  201 

Apple  Snow 203 

Apple  Float 203 

Apples 213 

Baked  Custard 202 

Biscuit  Glace 211 

Banana  Cream 212 

Cream  Custard 202 

Coffee  Custard 203 

Chocolate  Custard 203 

Charlotte  Russe 205 

Charlotte  Russe 205 

Charlotre  Russe 206 

Charlotte  Russe 206 

Chocolate  Charlotte  Russe 206 

Chocolate  Blancmange 207 

Chocolate  Cream 211 

Coffee  Ice  Cream 211 

Eggless  Ice  Cream 210 

Fruit  Whips 204 


260 


INDEX. 


PAGE. 

French  Ice  Cream 205 

Freezing  Cream 209 

Italian  Cream    .  204 

Italian  Cream 206 

Ice  Cream 210 

Ice  Cream 210 

Ice  Cream  made  of  Cream 211 

Iced  Fruit 213 

Lemon  Spouge 204 

Lemon  Jelly 208 

Lemon  Ice 211 

Moss  Blancmange 207 

Neapolitan  Blancmange 207 

Nice  Ice  Cream 210 

Orange  Jelly 208 

Orange   Ice 212 

Orange   Suffles 212 

Orange  Cream 212 

Oranges 213 

Peach  Cream 208 

Peaches  and  Pears 213 

Ripe  Fruit  for  Dessert 213 

Steamed  Custard 202 

Snow  Custard   202 

Strawberry  Cream 208 

To  Whip  Cream 201 

Tapioca  Custard 203 

Whipped  Syllabubs 204 

Whipped  Cream 204 

DRINKS 214 

Coffee 214 

Coffee  with  Whipped  Cream  ....  215 

Coffee  for  One  Hundred 215 

Chocolate 216 

Cream  Nectar 217 

Currant  Ice  Water 218 

Children's  Drinks 220 

Coffee 220 

Grape  Syrup 220 

Harvest  Drinks 218 

Italian  Chocolate 216 

Iced  Tea 217 

Jelly  Drinks 219 

Lemonade 218 

Orange  or  Lemon  Syrup ^220 

Prepared  Cocoa 216 

Raspberry  Vinegar 219 

Sarsaparilla  Mead 218 

Summer  Beverage 219 

Strawberry  Acid 219 

Strawberry  Syrup 220 

To  Make  Coffee  (Boiled) 214 

To  Make  Coffee  (without  Boiling)  215 

Tea .  217 


PAGE. 

Temperance  Ginger  Wine 218 

Vienna  Coffee 216 

White  Tea 220 

EGGS 221 

A  Fine  Omelet 222 

Boiled  Eggs  No.  I 221 

Boiled  Eggs  No.  2 221 

Baked  Eggs    221 

Nice  Omelet 222 

Omelet 222 

Poached  Eggs 221 

Puff  Omelet 222 

Rumbled  Eggs 221 

Scrambled  Eggs    222 

CANNING  AND  PRESERVING  223 

Canned  Peaches 224 

Canned  Grapes 229 

Canned  Strawberries 225 

Canned  Plums 225 

Canned  Baked  Pears 225 

Canned  Berries 226 

Canned  Tomatoes 226 

Currant  Jelly 228 

Candied  Orange  or  Lemon  Peel.  230 

Fig   Preserves 230 

Peaches  and  Pears 324 

Preserved  Tomatoes 226 

Preserved  Peaches 229 

Preserved   Quinces 227 

Preserved  Quinces,  very  rich ....  227 

Preserved  Cherries 229 

Preserved  Citron  or  Watermelon.  230 

Quince  Marmalade 227 

Quince  Jelly 228 

Raspberry  Jam,  No.  I 229 

Raspberry  Jam,  No. 2 229 

Transparent  Marmalade 229 

PICKLES 231 

Chow  Chow 23 1 

French  Pickles 236 

Gherkins 231 

Green  Tomato  Soy 232 

Oil  Pickle  Cabbage 232 

Pickles 234 

Pickled  Grapes 234 

Pickled  Peaches 235 

Piccalili 235 

Ripe  Cucumber  Pickles 235 

Spiced  Plums 235 

Spiced  Currants 236 

Spiced  Currants 239 

To  Pickle  Nasturiums 232 


INDEX. 


261 


PAGE. 

To  Pickle  Cauliflower   232 

To  Pickle  Fifty  Mangoes 233 

Tomato  Pickles 233 

Walnut  Pickles 233 

Watermelon  Rind    Pickles 236 

HYGIENE 237 

Beef  Tea 239 

Bran  Gruel 239 

Baked  Milk 240 

Buttermi  Ik  Pop 240 

Browned  Rice 240 

Brown  Gems 241 

Boiled    Rice 242 

Baked  Apples 244 

Baked  Pears 244 

Baked    Pie    Plant 244 

Corn  Tea 239 

Cornmeal  Gruel 239 

Chicken  Broth 240 

Cracked  or  Boiled  Wheat 241 

Cabbage • 243 

Cracked  Wheat  Pudding 243 

Carrots 244 

Egg   Lemonade 238 

Eggs  Poached  in  Milk 242 

Flaxseed  Lemonade 238 

Fig  Rolls 242 

Gum  Arabic  Water 238 

Graham  Gems 241 

Graham  Muffins 242 

Graham  Mush 242 

Graham  Griddle  Cakes 242 

Graham  Cake    243 

Hot  Lemonade 237 

Jelly  Water 238 

Lemonade 237 

Milk  Toast 242 

Oatmeal    Tea 238 

Oatmeal    Gruel 240 

Oatmeal    Mush -241 

Oatmeal  and  Graham  Gems. ...  241 

Oranges 244 

Orange  Whey 238 

Parsnips 243 

Poached  Eggs 243 


PAGE. 

Popcorn 244 

Peaches  a  la  Strawberry 244 

Rice  Gruel 239 

Rice  Cream 240 

Sago  Milk 238 

Sago  Jelly 240 

Toast  Water 238 

Tamarind  Water 238 

To  Boil  Potatoes 243 

Wheat  or  Barley  Coffee    239 

FRAGMENTS 245 

A  nice  Dish  for  Dinner 248 

A  Nice  Way  to  Prepare 249 

A  Crumb  of  Bread 250 

Apple  Charlotte    250 

Apple  Jam 251 

Beef  Croquettes    248 

Baker's  Yeast 25 1 

Cheap  Oyster  Soup 247 

Calf's  Heart  and  Tongue 248 

Croquettes 248 

Cookies  (very  nice) 252 

Delicate  Cake 252 

Friccasseed  Beef 249 

Green  Corn  Pudding. . 250 

Green  Mountain  Cake 252 

Graham  Cake 252 

Hash 245 

How  to  Fix  Tough  Beefsteak. .  .   246 

Ham  Toast    247 

How  to  Make  Nice  Gravey 249 

Honey  Vinegar   ....  250 

Meat  Pie 246 

Mutton  Dinner 247 

Mint  Vinegar 248 

Omelet          ...      250 

Parker  Toast 248 

Suet  Pudding 25 1 

Suet  Pudding 252 

Turkey  Dressing 249 

Tomato  Catsup 251 

Veal  Steak   247 

Wheat  Gems 250 

White  Fruit  Cake .  .  252 


